Easy German Spätzle Recipe

German Spätzle Recipe

This Easy German Spaetzle Recipe (from Plated Craving) is a family favorite in our house. It's ready in only 15 minutes and makes a great side dish for all kinds of recipes! It’s super easy to make from scratch and downright delicious. Enjoy!


  • 4 cups all-purpose flour
  • 2 tsp salt
  • 8 large eggs
  • ¾ cup milk, (or water, or part milk and water)


  1. In a bowl, whisk together the flour, eggs, milk, and salt. Stir until the batter is well combined and develops bubbles. You can also use a mixer. The batter should neither be too thin nor too thick or it will be difficult to make the spaetzle with your spaetzle maker. Let the batter sit for 5-10 min.
  2. Put a colander into a bowl to drain the Spaetzle once cooked and bring a large pot of water over high heat to a boil, add about 1 Tbsp of salt to the water, and reduce temperature to a simmer.
  3. Press batter through a spaetzle maker, a large holed sieve or colander into the simmering water.
  4. Work in batches, after using about 1/3 of the batter stop adding new spaetzle and let them cook for about 2-3 minutes, or until they float to the top. Stir occasionally. Use a slotted spoon to transfer the spaetzle to the colander so that excess water can drip off.
  5. Serve the spaetzle immediately or saute them in butter to crisp them up a little. If you don't serve or saute them right away, add 1 or 2 Tbsp of butter to the hot spaetzle to prevent them from sticking together.



  • This makes a big batch of Spaetzle that is perfect for a big family dinner. You can also half the recipe.
  • You can use milk or water to make Spaetzle. Using water is more traditional but they taste richer with milk which I prefer. You can also use a combination of water and milk.
  • Clean used equipment with cold water, the dough is very sticky and gets stickier when using hot water.
  • Leftover Spaetzle can be stored, tossed with some melted butter or oil, in an airtight container in the fridge for 3-4 days. To reheat, saute them in some butter.
  • Instead of a spaetzle maker, you can also use a colander with large holes and a silicone spatula or scraper.