Cooking Lucid
Spätzle
Soft, irregularly shaped German egg noodles — the ultimate side dish for schnitzel, goulash, and roast meats. Homemade Spätzle beats anything from a package.
Prep 15 min
Cook 15 min
Total 30 min
Serves 6
Ingredients
Step 1 — Make the batter
- 3 cups all-purpose flour
- 1 tsp salt
- 4 large eggs
- ¾ cup water (plus more as needed)
- ¼ tsp freshly grated nutmeg (optional)
Step 2 — Cook the Spätzle
- Large pot of salted boiling water
- 2 tbsp butter
- Fresh parsley (chopped)
Instructions
- 1
Make the batter
Whisk flour and salt in a bowl. Beat in eggs and water until a thick, sticky batter forms — it should slowly drip from a spoon. Rest 15 minutes.
- 2
Press and cook
Bring a large pot of salted water to a boil. Press batter through a Spätzle press, colander, or cutting board scraped with a knife into the boiling water. When noodles float, about 2–3 minutes, transfer to a bowl with a slotted spoon.
- 3
Finish and serve
Toss hot Spätzle with butter and parsley. Serve immediately alongside schnitzel, roast, or goulash. For Käsespätzle, toss with caramelized onions and Emmental cheese.
Nutrition per serving: 280 cal · 10g protein · 48g carbs · 6g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
