Spätzle

Ingredients

• 250 gplain flour
• 4 pinchessalt
• 4 pinchesblack pepper
• 4 pinchesnutmeg
• 3eggs
• 80–100 mllukewarm water
• 50 gbutter
• 4 pinchessalt
• 4 pinchesblack pepper
• 4 pinchesnutmeg
• ½ bunchparsley

Instructions

1. 1

   Make the batter

   Put the batter ingredients into a bowl in the listed order, mix them together, then beat the mixture with a wooden spoon until bubbles form.

2. 2

   Boil the water

   Bring a large pan of water to the boil and season it generously with salt.

3. 3

   Cook the Spätzle

   Transfer the batter into the boiling water using a damp wooden board, a Spätzle slicer or a Spätzle press.

4. 4

   Cool the noodles

   Lift the floating Spätzle out of the pan, cool them quickly in cold water, then drain and dry them promptly.

5. 5

   Finish in butter

   Let the butter foam in a hot frying pan. Add the prepared Spätzle, season with salt, pepper and nutmeg, add finely chopped parsley, toss everything together and serve.

What are Spätzle?

Spätzle are short, irregular egg noodles associated with Swabia in south-west Germany, where they are a familiar homemade staple. Their name is often linked to their small, sparrow-like shape.

This version uses a simple flour-and-egg batter, shaped directly into boiling water and finished in butter. The same noodles can be served as a side or turned into cheese Spätzle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 740 calories, 23g protein, 95g carbs, 28g fat.

The flour supplies most of the carbohydrates, while the eggs contribute protein and some fat; butter adds much of the remaining fat. Pair a serving with vegetables or salad to round out the plate.

Getting the batter right

Flour and eggs: Mix the ingredients in the listed order, then beat with a wooden spoon until the batter shows bubbles. This vigorous mixing helps create the springy texture associated with Spätzle.

Water: Start with the lower amount and add more as needed to make a workable batter. The recipe gives a range of 80–100 ml, so the exact amount can depend on the flour and eggs.

Choosing a shaping method

Wooden board: A damp board lets you scrape the batter into the pan in thin strips; keep it moistened so the batter releases more easily.

Spätzle tools: A slicer or press makes it easier to portion the batter directly over the boiling water. Whichever method you use, work carefully above the pan and avoid dropping large clumps in at once.

Watch for the float

The recipe uses floating Spätzle as the cue to lift them from the water. Remove each batch once it has risen rather than leaving it in the pan while the rest cooks.

Cool the cooked noodles quickly in cold water, then drain and dry them promptly as directed. This prepares them for the buttery finish without leaving excess water in the frying pan.

The buttery finish

Butter: Let it foam in a hot pan before adding the prepared noodles. Toss the Spätzle so they are coated, rather than letting them sit in one spot.

Seasoning: Add the listed salt, pepper and nutmeg, then finish with finely chopped parsley. Taste before serving, since the water and the separate finishing seasonings both contribute salt.

Serving ideas

Serve the Spätzle alongside a savoury main course, or offer them as a simple meal with a green salad or cooked vegetables. Their mild, buttery flavour works well with sauces and gravies.

For cheese Spätzle, layer the cooked noodles with grated cheese and heat until the cheese melts. The recipe itself provides the plain butter-finished version, so cheese is an optional addition rather than part of the listed ingredients.

Recipe notes & tips

• Beat the batter until bubbles appear, as the method specifies.
• Use a large pan so the Spätzle have room to cook.
• Keep the shaping board damp if you are scraping the batter by hand.
• Remove the noodles as soon as they float, rather than letting them linger in the water.
• Drain and dry the cooled Spätzle well before frying.
• Chop the parsley finely so it spreads through the noodles.

Variations

• Cheese Spätzle: Layer the cooked noodles with grated cheese and heat until melted.
• Crisp edges: Let the butter-finished noodles sit briefly in the pan before tossing again.
• Herb finish: Add another soft herb alongside the parsley.
• Peppery finish: Add extra black pepper at the table.
• Sauce pairing: Serve the plain Spätzle with a savoury sauce or gravy.

Common mistakes to avoid

• Underbeating the batter: Keep beating with a wooden spoon until bubbles form.
• Using too much water: Begin with 80 ml and add only what is needed within the stated range.
• Crowding the pan: Shape and cook the batter in batches if necessary.
• Leaving noodles in the water: Lift them out when they float.
• Skipping the draining: Dry the cooled Spätzle promptly so excess water does not dilute the buttery finish.
• Adding wet noodles to the pan: Drain and dry them before tossing with the butter.

How to store

Keep leftover Spätzle in a covered container in the fridge for up to 3 days. Reheat them in a frying pan with a little butter until hot throughout.

Frequently asked questions