Creating a home by hand.

German Cooking Week – How to Make Homemade Spaetzle

Spaetzle is a German type of egg noodle that is more likely to be served as a side to the main course than say mashed potatoes would be in North America.  And it quickly became a family favourite.

When we lived in Germany, I could buy dried spaetzle as it was available in almost every grocery store.  But once we were posted back to Canada, I had to learn how to make it from scratch.

Ingredients for Spaetzle

5 c all purpose flour

1 tsp salt

½ tsp white pepper (black pepper can be substituted)

6 large eggs

1 ¾ c water

Combine flour, salt, pepper and eggs.

Add eggs to flour

Add enough water to make a very thick batter.

Add water

If you’ve added enough water… the batter should look like this:

This is the right consistency

Spoon batter into the hopper of the spaetzle maker. (<-affiliate link)

Using spaetzle maker 1 Using spaetzle maker 3

Move the hopper back and forth across the grater.

Using spaetzle maker 4

Using spaetzle maker 5

When the noodles float, they are done.

Scoop them out with a slotted spoon

Scoop them out with a large slotted spoon.

Drain well.


Repeat the above steps until all the batter is used.

This recipe will make a large bowl of spaetzle.

recipe will make a large bowl of spaetzle

The noodles can be eaten as is; tossed with a bit of butter and salt and pepper to taste.

But what I usually do is make the noodles earlier in the afternoon and then fry the cooked noodles in butter. I used our countertop grill. (<-affiliate link)

Frying spaetzle

And top with homemade gravy once served.

Spaetzle and gravy

I save and freeze leftover gravy in one cup portions when I roast beef, turkey or chicken just for the purpose of reheating to pour over spaetzle.

To make spaetzle the traditional way (without a spaetzle maker):

Combined ingredients as described above.

Wet a cutting board with water and scoop out a large spoonful of the batter onto the cutting board.

Place large spoonful on wet cutting board

Holding the board over the boiling water, use a knife to cut off bits of the batter and drop them into the water.

Use knife to cut dough into water

If you dip the knife in the boiling water after each time, the batter doesn’t stick to it as much.

dropping into water

Scoop them out when they float and drain.

when they float, they are done

Here’s a side by side comparison of spaetzle made the traditional way and spaetzle made with a spaetzle maker.

Comparison between spaetzle

The spaezle on the left has been made the traditional way and is more rustic looking that the spaezle on the right that was made with the spaetzle maker.  But I can assure you, each tastes equally as delicious.

Come back again tomorrow, when I’ll be sharing how to make Jaeger Toast.

This post contains affiliate links. For more information please check my Disclosures and Disclaimers page. It doesn’t cost you any extra, but it does help support this site.


  • Sandi
    October 4, 2011 8:43 am

    I’m craving spaetzle now, and I don’t think I’ve ever had it before. But hey, any pasta variation is a friend of mine!

  • Sandra :)
    October 4, 2011 5:42 pm

    Noodles with gravy???!?! Count me IN!

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