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Bowl of Spaetzle with parmesan cheese on top.

Traditional German Spaetzle

  • Author: Ben Myhre
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 Servings 1x
  • Category: Dumplings
  • Method: Boil
  • Cuisine: German


Do yourself a favor and learn how to make this Traditional German Spaetzle recipe a try! Somewhere between dumplings and pasta, this dish is easy to make, versatile, and so tasty. 


  • 2 cups all-purpose flour
  • 1 teaspoons salt
  • 4 large eggs
  • ½ cup whole milk
  • 4 Tablespoons butter for serving
  • ½ teaspoon dried thyme or 1 tablespoon fresh snipped thyme (optional)
  • Parmesan cheese for topping (optional)
  • 1 teaspoon Salt, or to taste
  • ½ teaspoon pepper, or to taste.


  1. Bring large pot of salted water to boil
  2. While water is heating, mix flour and salt
  3. Add eggs and milk to flour and combine well. It should be the texture of a very thick pancake batter.
  4. Add batter to spaetzle maker hopper (or similar tool - see notes)
  5. Push batter through spaetzle maker and the drops should be about the size of a solid macaroni noodle or a large orzo pasta.
  6. Once spaetzle is floating on top of water, remove with slotted spoon and place in covered container.
  7. Once all noodles are done, optionally heat butter in pan over medium-high. All steps from here forward are optional. This is spaetzle. From here forward is a simple and easy way to serve these as a stand-alone dish. 
  8. Add thyme (optional), pepper, and season with any more salt you might want.
  9. Add cooked spaetzle and heat until desired temp and crispiness


  • There are a few different kinds of spaetzle makers. You might be able to get away with a strainer and using a rubber spatula to push the batter through.
  • I use thyme, but I think many herbs, such as sage or oregano would work as well.
  • Not all flour is the same and not all eggs are the same size, so your batter might have slight differences. Feel free to add more milk or flour to manipulate the consistency to match that of a very heavy pancake batter. When put into the spaetzle maker hopper, it should not be freely flowing through the holes. The batter should be thick enough where it only passes through as you push the hopper back and forth.
  • it only passes through as you push the hopper back and forth.
  • If you are using this as a main dish or are very harty eaters, consider doubling the recipe.


  • Serving Size: 1 cup
  • Calories: 407 calories
  • Sugar: 1 g
  • Sodium: 653 mg
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Protein: 13 g
  • Cholesterol: 216 mg

Keywords: spaetzle