5 Ingredient Spaetzle

Why You’ll Love This Recipe

• Only five basic ingredients needed
• Quick to make and cook in minutes
• A traditional comfort food with endless serving options
• Works as a base for many sauces and toppings
• Family-friendly and pairs beautifully with a wide range of dishes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
4 large eggs
⅓ cup milk
1 ½ teaspoons salt
¼ teaspoon ground nutmeg

Directions

1. In a large mixing bowl, whisk together the flour, salt, and nutmeg.
2. In another bowl, whisk the eggs and milk until smooth.
3. Gradually stir the wet ingredients into the dry ingredients until a thick, sticky batter forms. The dough should be slightly looser than pasta dough.
4. Bring a large pot of salted water to a boil.
5. Working in batches, press the batter through a spaetzle maker, colander, or large-holed grater into the boiling water.
6. Cook the spaetzle until they float to the surface, about 2–3 minutes.
7. Remove with a slotted spoon and transfer to a bowl. Repeat until all the batter is cooked.
8. Toss the finished spaetzle with butter, or serve with gravy, sauces, or your favorite toppings.

Servings and timing

This recipe makes about 4 servings. Preparation takes around 10 minutes, and cooking time is about 10 minutes, for a total of 20 minutes.

Variations

• Add chopped fresh herbs like parsley, chives, or dill to the batter for extra flavor.
• Use half milk and half cream for richer spaetzle.
• Pan-fry the cooked spaetzle in butter until lightly golden for a crispy version.
• Top with cheese and bake for a German-inspired “Käsespätzle.”
• Add garlic powder or onion powder to the dough for a savory twist.

Storage/Reheating

Store cooled spaetzle in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with butter or in the microwave. To freeze, place cooked spaetzle on a baking sheet to harden, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen in boiling water or a skillet.

FAQs

Do I need a spaetzle maker?

No, you can use a colander or cheese grater with large holes to press the dough through.

Can I make the batter ahead of time?

Yes, the batter can be made up to 2 hours in advance and kept covered in the fridge.

Can I make spaetzle gluten-free?

Yes, use a gluten-free all-purpose flour blend, though the texture may be slightly different.

How do I prevent spaetzle from sticking together?

Toss them with butter or a little oil immediately after cooking.

What can I serve spaetzle with?

They pair well with stews, roasts, gravy, or simply with butter and herbs.

Can I add cheese directly to the batter?

It’s better to add cheese after cooking, especially if making Käsespätzle.

How do I know when spaetzle is cooked?

They are done when they float to the top of the boiling water.

Can I freeze uncooked batter?

It’s best to freeze cooked spaetzle instead of the raw batter for better results.

Can I use water instead of milk?

Yes, but milk gives the noodles a richer flavor and texture.

What is the texture of spaetzle?

They are tender and slightly chewy, similar to soft dumplings.

Conclusion

5 Ingredient Spaetzle is a classic, easy-to-make noodle that brings comfort and tradition to the table. With its soft, pillowy texture and versatility, this dish pairs beautifully with rich sauces, hearty meats, or a simple buttery finish. It’s a quick recipe that transforms basic ingredients into something truly satisfying.

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