Go Back
+ servings

Homemade Spaetzle

Delicious homemade spaetzle makes a great side dish to pair with any German food.
Course Side Dish
Cuisine German
Prep Time 40 minutes
Cook Time 7 minutes
Total Time 47 minutes
Servings 6
Calories 251kcal
Author Christin Mahrlig


  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup whole milk
  • 3 large eggs
  • 2 tablespoons vegetable oil
  • 1 shallot or about 1/3 cup finely diced sweet onion, minced
  • 2 tablespoons butter
  • chives optional
  • A spaetzle lid or a disposable aluminum pan, the kind you would cook lasagna in


  • In a large bowl, combine flour, salt, pepper, and nutmeg.
  • Whisk eggs and milk together in a medium bowl. Gradually whisk milk mixture into flour, whisking until smooth. Let sit for 15 to 30 minutes.
  • Poke about 40 1/4-inch holes in the aluminum pan using a paring knife.
  • Bring 4 quarts of water to boil in a Dutch oven and add 1 tablespoon salt. Set the aluminum pan on top of the Dutch oven. (You may want to turn the heat down a touch and work quickly as the aluminum will get hot quickly.)
  • Pour about half the batter into the aluminum pan. (Note: you might want to do a test with a small amount of batter to make sure your holes are big enough.)
  • Use a rubber spatula to press the batter back and forth across the holes. Set pan aside.
  • Boil until spaetzle float, about 1 minute. Remove them with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining batter.
  • Heat the oil in a large nonstick skillet. Add shallot and cook for 1 minute. Add spaetzle and cook for 5 to 7 minutes, stirring occasionally.
  • Remove from heat and stir in butter. Check for seasoning and add more salt and pepper if desired.


Calories: 251kcal