Soft German egg noodles with brown butter and herbs
Homemade Spätzle
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
4 cups
Difficulty
Easy
Cost
Budget
$
Homemade Spätzle
Soft German egg noodles with brown butter and herbs
★4.5(19)
Tender, irregular German egg noodles pressed through a colander into boiling water, then tossed in brown butter with crispy shallots and fresh herbs.
10m
Prep Time
15m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Spätzle are Germany's answer to pasta—soft, pillowy egg noodles that soak up sauces and gravies beautifully. Making them at home is surprisingly easy and infinitely better than store-bought.
The best side dishes do not just accompany the main course — they elevate the entire meal. This one brings flavor and personality to the table.
Ingredients
- 2 cups all-purpose flour
- 4 large eggs
- 1/2 cup whole milk
- 3 tbsp unsalted butter
- 2 shallots, thinly sliced
- Fresh chives and nutmeg, salt and pepper
Instructions
- 1
Whisk flour, eggs, milk, nutmeg, and salt into a thick, sticky batter. Rest 10 minutes.
- 2
Bring a large pot of salted water to a boil. Press batter through a colander or spätzle maker into the water.
- 3
Cook until spätzle float to the surface, about 2-3 minutes. Scoop out with a slotted spoon.
- 4
Melt butter in a large skillet until it turns golden brown, then add shallots and cook until crispy.
- 5
Toss spätzle in the brown butter and shallots, season with salt and pepper, and garnish with chives.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Whole milkWater or club soda
Club soda makes the spätzle slightly lighter and fluffier
ShallotsSweet onion, thinly sliced
Caramelize the onion for extra sweetness
Tips & Storage
Pro Tips
The batter should be thick and sticky—not pourable. If too thin, add a little more flour.
For käsespätzle (cheese spaetzle), layer with Gruyère and caramelized onions and bake.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate plain spätzle for up to 3 days. Toss with oil to prevent sticking.
Reheating
Pan-fry in butter until lightly crispy on the outside—this is actually the preferred way to serve leftovers.
Nutrition Facts
Per serving (195mg) · 4 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates14g
Fat38g
Fiber240mg
Sugar1g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do I need a spätzle maker?
- No, a colander with large holes, a perforated pan, or even a cutting board works.
- Can I freeze spätzle?
- Yes, freeze on a sheet pan then transfer to bags. Cook from frozen by dropping into boiling water.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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