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Homemade German Spätzle

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  • Author: Kimberly Killebrew
  • Total Time: 35 minutes
  • Yield: 4 1x


The highly popular and beloved egg noodles from the Swabia region of southwest Germany.


  • 4 cups all-purpose flour (you can also use whole wheat flour)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 3 large eggs
  • 1 1/4 cup milk


  1. Add the flour, salt and nutmeg to the bowl of a stand mixer. Stir to combine. Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it. Add the milk. Attach a dough hook to the stand mixer and “knead” the dough for 18-20 minutes, or until bubbles appear (see pictured instructions for details).
  2. Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a Spätzle maker of your choice, press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a colander, and then dump the noodles in a large bowl of ice water. Drain the noodles again and toss with a little vegetable oil or melted butter.
  3. They can be stored in the fridge for at least a couple of days and then heated to serve.
  4. To heat, melt some butter in a large skillet and toss the Spätzle in it to heat through.
  5. Serve with beef or pork roast, Schnitzel, pork chops, or your favorite gravy.
  • Prep Time: 25 mins
  • Cook Time: 10 mins
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