Easy Homemade Spaetzle Recipe |Ready in 20 Minutes|

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My easy Spaetzle recipe uses flour, eggs, salt, and water. This basic dumpling batter is super quick to put together, and from start to finish, these soft, comforting dumplings are on the table in under 20 minutes.

Plain-cooked dumplings in a red square bowl.

updated from 2013

WHY I LOVE SPAETZLE

Easy and quick to make – They come together fast (under 20 minutes), which is great for busy days when you want something homemade without a lot of effort. I
Favorite with kids – Neutral flavor and soft, pillowy, slightly chewy texture make spaetzle a favorite with kids. Even picky eaters tend to enjoy them because they’re not overpowering.
Incredibly versatile side dish – Flour dumplings can be eaten plain or as a side dish to goulash, or Chicken Paprikash, and all the saucy stews. I love it with tomatoes, avocado, herbs, and my hubby loves it lightly toasted and seasoned with salt. You can also make it sweet; possibilities are endless. Check out more serving ideas.
Customizable – It’s so easy to elevate basic spaetzle with purees, herbs, and spices. My broccoli version, paired with poached eggs, is so delicious.

SPAETZLE INGREDIENTS

I’m not German, but I got the taste of German tradition – spaetzle at a very early age, and to this day, it’s one of my favorite dishes. You can make this quick, easy dumpling batter with just flour, eggs, water, and seasoned with just a little salt.

WHAT FLOUR TO USE

All-purpose Flour – Personally, my favorite is all-purpose flour, because of its convenience. I like to use King Arthur All-Purpose flour, and from my experience, any all-purpose flour will do.
Pasta Flour – I also like to use 00 flour. It produces silky, delicate, tender dumplings. But I don’t always have it on hand.
Spaetzle Flour – In Germany, you can buy Spaetzle flour with a medium-coarse texture. This coarser flour yields rustic dumplings with a springy bite, making them more distinct. Coarser flour absorbs liquid more slowly, slightly delaying the development of gluten. To make similar flour, you can combine semolina and all-purpose flour (1:4 ratio)
Bread Flour – It’s worth mentioning that bread flour produces slightly chewier dumplings.

DON’T OVERMIX THE BATTER

The batter is super simple to put together. Combine all the ingredients in a bowl. Don’t over-mix; mix just until combined. It might look a little lumpy, but it’s okay. Too much mixing creates too much gluten and can turn light dumplings into tough, rubbery knots. Let the medium-thick-consistency batter rest for 5-10 minutes. This helps flour to hydrate and gluten to relax, yielding soft, tender dumplings

COOK SPAETZLE

As the batter rests, heat the water and bring it to a boil. Reduce it to a simmer. Place the spaetzle maker on top of the pot, secure it onto the rim, and press the batter thru, dropping dumplings into the simmering water. Stir the dumplings so they don’t stick to the bottom of the pot. Like all fresh pasta, spaetzle takes only a few minutes to cook. Once the dumplings float to the top, give them an extra 10-15 seconds, then collect them with a slotted spoon and drop them into a colander to drain.

SERVING SUGGESTIONS

Spaetzle is versatile and can be enjoyed plain, savory, or sweet.
My brother would dust them with granulated sugar and eat them like that.
You can toss them with melted butter, season with sea salt, and herbs like chives or parsley.
Sauté them with brown butter to make them crispy.
Have you tried spaetzle with sauteed cabbage? It’s so good.
A perfect side dish for any meal: pair them with stews like Hungarian Goulash or paprikash, creamy or tomato sauce-based dishes
Dust them with cocoa and powdered sugar. Or ground walnuts.
Top them with crumbled farmer’s cheese, or feta with roasted bacon bits; it is to die for.
I love them with roasted cherries and honey-sweetened soft cheese.
Make stir-fry with scrambled eggs and a touch of red paprika.
Toss them with spinach sauce and serve with poached eggs.
There are endless ways to serve spaetzle.
It’s like a blank canvas; it goes well with anything.
What is your favorite way to eat it?

SPAETZLE SUCCESS TIPS & FAQ

Don’t overmix the batter.

Stir just until combined. I use a wooden spoon to mix the batter, just until combined; some lumps are okay.
If you handle batter too much, it can get runny as it looses it’s structure.
In addition, overmixing creates an overworked gluten network that can result in tough, rubbery dumplings.

Batter consistency is important

Look for visual cues – batter should be thick, but still pourable with a slow flow. Visualize thick lava.

How do you know Spaetzle is done?

It takes about 2 minutes for the dumplings to float to the top, depending on their size. I like to cook them for an additional 10 seconds once they float, and then remove them immediately from the water and drain them.

Cooked spaetzle is too soft and mushy. Why?

This can happen if your batter is too runny or if you cook the dumplings for too long.

What flour to use for Spaetzle?

I use all-purpose flour. Learn more about how different flours affect Spaetzle.

Can I make Spaetzle the day before?

Yes, you can. Please read the instructions in the recipe card if you plan to store cooked dumplings for later.

How do you make spaetzle without a spaetzle maker or press?

How to Use a Colander for Spaetzle -You can use a colander with medium to large holes, and press the batter thru the holes, but make sure not to submerge the colander in the hot water, or the batter will cook in the holes and clog them.
Traditional Spaetzle Method (Knife & Cutting Board)– You can also use the old-fashioned method to make Spaetzle. Spread the batter evenly onto a cutting board and hold it over the edge of a pot of boiling water. Using a knife, quickly cut small pieces of batter and slide them directly into the water. Let them cook until they float to the surface.

How can we make dumplings tenderer?

Use 00 flour and substitute whole eggs for egg yolks.

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Basic Spätzle Recipe

This simple spaetzle recipe makes enough to serve six people; it can be made ahead of time and reheated. But nothing beats freshly made spaetzle

Course Appetizer, dinner, Side Dish

Cuisine Czech, German, Slovak

Keyword easy pasta, egg noodles, flour dumplings, german flour dumplings, goulash pasta, spaetzle

Prep Time 5

Cook Time 3

Servings 6 servings

Author Hani

Equipment

Spaetzle Maker
Colander, strainer
Pot
Bowl

Ingredients

3 cups all-purpose flour (430grams)
3 whole large eggs
1 to 1 1/2 cups water (240ml to 360nl)
1/2 tsp table salt
water
salt

Instructions

Batter

Into a large bowl, pour flour (3 cups/430 grams), eggs (3 large eggs), salt (1/2 teaspoon, and water (1 cup to 1 ½ cups, 240ml to 360ml). Stir all the ingredients together, forming a medium-stiff batter. Don't over-mix. Let the batter sit while you bring the water to a boil, about 5 minutes.

Cook Dumplings

Pour water into a large pot, add salt and bring water to a boil.
Reduce boiling water to simmer. Place the spaetzle maker over the rim of the pot with simmering water.
Press the batter thru the spaetzle maker, dropping dumplings into the water. Stir gently, so the dumplings are not sticking to the bottom of the pan. Increase heat to medium-high.
Once the dumplings float on the top, cook for 20 seconds. Collect dumplings using a slotted spoon or a small strainer. Transfer the cooked dumplings into a large colander, and let the excess water drip off.
TIP: Run the dumplings under the hot water to prevent excessive sticking, then drain.
Serve immediately, or sautee dumplings in a bit of butter/olive oil to make them crispy.

Store Dumplings for Later

If you plan on eating them only some at a time, drizzle olive oil over the dumplings and stir gently. Let them cool completely, occasionally tossing them around so they don't stick—once cool, store dumplings in an airtight container. Reheat in the microwave or in the skillet to make them crispy.

Notes

I don’t have three eggs; can I use fewer eggs? – Yes, you can use one egg; not a problem. You will have to adjust the water amount so the batter is not too dense. It shouldn’t be runny, either.
Can I flavor the batter? – You can flavor batter with herbs, spices, or vegetable purees (use red pepper paste or make broccoli spaetzle).
How long does spaetzle last in the fridge? – You can store dumplings in the fridge for up to 3 days. Reheat before serving.
What can I serve with flour dumplings? – Spaetzle/flour dumplings are a great side dish to stews, goulash, chicken paprikash, scrambled egg pasta, or served with veggies, sauteed cabbage, or goat cheese with bacon. The possibilities are endless.

This recipe was originally published on October 27th, 2013. On February 23rd,2023, I updated this recipe with written instructions, pictures, and a recipe card.