March 13, 2018


Bowl of Spatzle topped with parsley.

Homemade Spätzle are a delicious side dish to make in the fall and winter. They are perfect with sausages, Schnitzel, a cheese sauce, and more. 

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Spätzle (or Spaetzle) are a soft egg noodle found in German, Austrian, Hungarian, and other cuisines. When we make Spätzle it is usually as a side to German dishes like German meatloaf, Schnitzel, sausages with sauerkraut, Rouladen, or Sauerbraten.

My husband and I both come from German backgrounds and we enjoy making and eating German foods. We make these Spätzle a couple times a year and it's something that we look forward to each time.

Bowl of cooked Spatzle

I have a Spätzle maker that used to belong to my husband's grandparents, but they are not necessary for making Spätzle. A Spätzle maker does help to make them quicker and make more at one time.

If you don't have a Spätzle maker and don't want to purchase one, you can use a colander with large holes and push the dough through with a rubber spatula. Alternatively, you can simply break or cut off piece of dough with a butter knife, though the finished Spätzle will likely be a little bit larger this way.

You can serve Spätzle right out of the boiling water like you would any noodle. Or you can transfer them to a skillet and toss them with some melted butter and parsley, as I did here. This gives them a bit of extra flavor and a little browning which is always yummy.

Spätzle are terrific to serve with dishes that have a gravy or a sauce. You can also toss them in a cheese sauce for a fun twist on macaroni and cheese. We like to have them with whatever meat we are having and then a cabbage side dish like sauerkraut or sweet and sour red cabbage.

Bowl of Spatzle dough and a Spatzle maker.

Yield: 4-6 servings
Author: Amy (Savory Moments)


Homemade Spätzle are a delicious side dish to make in the fall and winter. They are perfect with sausages, Schnitzel, a cheese sauce, and more.


  • 2-1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 large egg
  • about 1 cup water
  • 3 tablespoons unsalted butter
  • 2 teaspoons dried parsley


  1. In a large bowl, stir together the flour and salt. Stir in the egg. Slowly stir in the water, about 1/4 cup at a time until a firm dough comes together.
  2. Place the 3 tablespoons of butter into a large castiron or other non-stick skillet on the stovetop.
  3. Bring a large soup/stock pot of lightly salted water to a boil. Use your Spätzle maker to form the Spätzle into the water in batches (one layer of Spätzle in the water at a time). Alternatively, you can use a butter knife to cut small pieces of dough into the water, or even push it through a colander with large holes.
  4. Let the Spätzle cook at a low boil for about 5 minutes. Use a slotted spoon or spider to remove the Spätzle from the water and place them into the skillet with the butter. Continue until all the batter is used.
  5. Heat the skillet and toss the Spätzle and butter together. Stir in the parsley. Serve immediately.
Did you make this recipe?
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Slightly adapted from The German Cookbook.

I hope you give these homemade Spätzle a try! Let me know in the comments below.

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Bowl of Spatzle with a serving spoon.

Check out these other German-inspired recipes: 

German Sweet & Sour Red Cabbage

German Goulash Soup (Gulaschuppe) 

Hot German Potato Salad

German Egg Pancakes



  1. Cool that you made your own Spätzle! Looks authentic, fresh and delicious, Amy.

  2. Love the looks of your spätzle. I've never made spätzle but I really do enjoy it. The best I've ever had was in a small town north of Munich. It was served with a dollop of barely whipped cream over it and boy was it good.

  3. I've never made spatzle but have wanted to try for ages. Looks delicious!

  4. so fun! spatzle is delicious.

  5. Spätzle is the best comfort food ever! Love the stuff, and yours looks great. I have a rotary Spätzle maker -- looks kind of like a food mill. Like yours better -- seems easier to use. Anyway, good stuff -- thanks.

  6. I LOVE spaetzle! I've only ever made it with nutmeg so I love that you use parsley. I'll have to try that next time!

  7. I have never tried spatzle, but it sounds yummy.

  8. i've always been fascinated by spaetlze and i love watching it get made! i guess it's time i watched my own hands make it, eh? :)

  9. Although it can not be considered a true Spaetzle, I experiment with the recipe to make it. Sometimes I will add Italian seasonings to the flour; dry ranch dressing; just plain garlic powder to the flour. Then sift it together with the salt before adding the other ingredients.

  10. Mmmmmmm I saw this last week on the Friday Frenzy--and I though shoot I NEED to make this--I think I found my inspiration for the week.

  11. My German roots are loving that you shared this recipe on the #Celebrate365 Pasta Party!


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