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This homemade German spaetzle has become my go-to when I want a cozy Bavarian side in under half an hour. These soft egg noodle dumplings are the perfect match for everything from rich gravies to a simple pat of butter.
I first whipped these up for an Oktoberfest dinner at home and was amazed by how easy and foolproof they turned out. Everyone at the table scraped their bowls clean and now spaetzle are a much requested favorite.
Ingredients
- Eggs: give the dumplings their signature tenderness go for the freshest you can find
- Milk: helps create a soft pliable batter whole milk gives the richest result
- Salt: seasons both the dough and boiling water for proper flavor
- All purpose flour: forms the structure regular flour works just fine
- Unsalted butter: used for tossing the cooked noodles seek out good European butter if you want extra flavor
- White pepper: brings a mellow heat white pepper is traditional and blends smoothly
- Nutmeg: a classic touch that gives spaetzle their distinct aroma freshly grated if possible
- Chopped fresh parsley: adds a bright fresh finish to balance the richness choose vivid green leaves and chop right before serving
Step-by-Step Instructions
- Mix the Batter:
- Whisk together eggs milk and salt in a medium bowl until well combined and frothy. Stir in the flour thoroughly. You want the batter to be thicker than pancake batter but still pourable. If it feels too stiff add a splash more milk. If too loose sprinkle in a little more flour. Consistency is key for easy shaping.
- Boil the Spaetzle:
- Bring a large pot of salted water to a strong boil. Position your spaetzle maker or use a wide-holed colander over the pot. Pour half the batter into the device then quickly move it back and forth so small droplets fall into the water. Repeat with remaining batter. The spaetzle will sink first then float to the top after about a minute.
- Cook and Finish:
- Stir the floating dumplings gently in the pot for another minute to ensure they are cooked through but not overdone. Use a slotted spoon to lift them out into a large bowl.
- Toss With Butter and Seasonings:
- Add the butter to the warm drained spaetzle so it melts and coats each piece. Sprinkle in white pepper and nutmeg. Toss everything until glossy and fragrant. A shower of chopped parsley on top adds color and freshness.
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My favorite part is the tiny hint of nutmeg—it reminds me of childhood Sunday dinners where that aroma meant something special was cooking. Whenever we serve spaetzle at family gatherings there are never any leftovers no matter how much I make.
Storage Tips
Leftover spaetzle keeps well in an airtight container in the fridge for up to four days. For longer storage freeze in zip-top bags and press out as much air as possible. Reheat gently by sautéing in butter over medium heat so the dumplings crisp on the edges while staying tender inside. I find reheated spaetzle is just as satisfying the next day especially tossed with mushrooms or leftover gravy.
Ingredient Substitutions
You can substitute half the all-purpose flour with white whole wheat for a nuttier flavor. Lactose-free or oat milk works in place of traditional milk if needed. For a dairy free version toss the finished dish in olive oil instead of butter and skip the garnish.
Serving Suggestions
Serve these dumplings alongside sauerbraten roasted chicken pork schnitzel hearty lentil stews or your favorite German sausage. My kids love spaetzle piled high with caramelized onions and a dollop of sour cream. For something special try adding sautéed mushrooms and a sprinkle of crispy fried shallots.
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Cultural Context
Spaetzle are a beloved staple from southern Germany dating back centuries. They are considered comfort food and often show up at holidays or Sunday feasts. I love how this dish connects my family to our German heritage and every batch brings back warm memories of big family tables and shared laughter.
Recipe FAQs
- → What is the key to perfect spaetzle texture?
The batter should be slightly thicker than pancake batter—pliable but not runny—for easy pressing and well-shaped noodles.
- → Can spaetzle be made without a special maker?
If you don't have a spaetzle maker, use a large-holed colander or slotted spoon to push the dough into boiling water.
- → How should cooked spaetzle be served?
Traditionally, spaetzle are tossed with butter and herbs and served warm, making them a popular side for meaty Bavarian dishes.
- → How long do leftovers keep fresh?
Refrigerate spaetzle in an airtight container for up to 4 days, or freeze for up to 3 months; reheat in a buttered skillet.
- → Can the flavor be varied?
Classic spaetzle are seasoned with white pepper and nutmeg, but you can add fresh herbs or cheese for extra flavor.