Homemade German Spaetzle Egg Noodles (Print-Friendly Version)
Fluffy German-style egg noodles, cooked in minutes and tossed with butter for a classic Bavarian side.
# What You’ll Need to Make This:
→ Dough
01 -
4 large eggs
02 -
80 millilitres whole milk, plus extra if needed
03 -
2 teaspoons fine sea salt
04 -
250 grams all-purpose flour
→ For finishing
05 -
60 grams unsalted butter
06 -
1 teaspoon ground white pepper
07 -
1/4 teaspoon ground nutmeg
08 -
1 tablespoon chopped fresh parsley, optional, for garnish
# How to Prepare:
01 -
In a medium mixing bowl, whisk together eggs, milk, and salt until smooth. Gradually add the flour, stirring continuously until a thick, elastic batter forms. Adjust consistency with a little extra milk if too stiff, or flour if too runny.
02 -
Bring a large pot of well-salted water to a rapid boil over high heat.
03 -
Position a spaetzle maker over the pot. Pour half of the batter into the hopper and glide it back and forth to press noodles into the boiling water. Repeat with remaining batter, working swiftly.
04 -
Stir dumplings gently in the pot and cook spaetzle for 1 to 2 minutes, or until they float to the surface.
05 -
Remove spaetzle using a slotted spoon and transfer to a large bowl. Immediately toss with melted butter, white pepper, and nutmeg. Garnish with chopped fresh parsley if desired, and serve warm.
# Extra Tips:
01 -
Batter consistency is essential: aim for a texture slightly thicker than pancake batter so noodles hold their shape in boiling water.
02 -
For leftovers, refrigerate in an airtight container for up to 4 days or freeze for up to 3 months; reheat in a skillet with additional butter until hot.