Spaetzle (rustic German Noodles)

Spaetzle (rustic German Noodles) Recipe

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Sandy Alley


My family LOVES these noodles in my home made soups, and prefer them to fluffy dumplings in stews. **I always used a metal colander to press this batter through, but now have a spaetzle maker. There are two types, one has a moving cup that slides across a "grater", but the one I got is a lid-like, flat colander that sits on top of the pot. I highly recommend the second one, as it can be used as a pot strainer, also. It costs about $10 online.**


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10 Min
2 Min
Stove Top


How to Make Spaetzle (rustic German Noodles)


  1. Whisk together the eggs, milk and salt.
  2. Mix in flour to get a fairly smooth batter.
  3. Bring a large pot of salted water to a boil, over high heat. Using about half the batter at a time, press it through a spaetzle maker (See Note), or the large holes of a metal colander. (the holes should be nearly 1/4 in, diameter).
  4. Cook in boiling water for one to two minutes, until they float, then remove with a slotted scoop or spoon and place in a bowl.
  5. Toss with butter, a little pepper and a pinch of nutmeg and serve as a side dish, or leave them plain and add to soups or stews.

Printable Recipe Card

About Spaetzle (rustic German Noodles)

Course/Dish: Pasta Sides
Main Ingredient: Flour
Regional Style: German
Other Tag: Quick & Easy

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