- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 120 ml
- 1 tsp
- 1 pinch
- 30 g
- 2 tbsp
Process
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Bring a large pot of water to a rolling boil and season generously with salt.
In a large bowl, whisk together the 300 g all-purpose flour and 1 tsp salt. Make a well in the center.
Crack the 3 eggs into the well, add the 120 ml lukewarm whole milk and the pinch of nutmeg if using, and whisk the wet ingredients together, gradually drawing in the flour from the sides.
Beat the batter vigorously with a wooden spoon for 3 to 5 minutes until it is smooth, glossy and thick enough to slowly ribbon off the spoon. If it feels stiff, add warm milk 1 tbsp at a time; if too loose, add flour 1 tbsp at a time.
Rest the batter, covered, for 10 minutes while the water boils. Set a colander or spaetzle press over the pot and a bowl of ice water nearby.
Working in batches, press the batter through the colander directly into the boiling water. Dip the colander in the hot water occasionally to keep the batter flowing.
Cook the spaetzle for 2 to 3 minutes; they are done when they float to the surface and taste firm but tender. Lift them out with a slotted spoon and transfer to the ice water for 10 seconds, then drain well.
Heat the 30 g unsalted butter in a large skillet over medium-high heat. Add the drained spaetzle in a single layer and fry for 4 to 6 minutes, tossing occasionally, until golden brown and crisp in spots.
Season with salt, scatter over the chopped parsley if using, and serve hot.
Kitchen notes
Kitchen notes
- The most common mistake is a batter that is too thin, which makes mushy spaetzle. It should be thick enough to cling to an upside-down spoon for a second before falling.
- Do not skip the ice water bath after boiling; it stops the cooking instantly and keeps the noodles springy before frying.
- Fry the spaetzle in a single layer with enough butter to coat the pan. Crowding steams them instead of browning them.
- If you do not have a spaetzle press or colander, scrape small pieces of batter off a wet cutting board directly into the boiling water with a knife.
Substitutions
- whole milk→oat milk or water
- unsalted butter→olive oil or ghee
- all-purpose flour→spaetzle flour or bread flour
Storage & reheating
Store cooled spaetzle in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a buttered skillet over medium heat for 3 to 4 minutes until hot and crisp, or microwave covered for 1 to 2 minutes. For longer storage, freeze the boiled and drained spaetzle in a single layer on a tray, then transfer to a freezer bag for up to 2 months; reheat directly from frozen in a hot skillet with a little butter.
FAQ
The questions we get asked most
Why did my spaetzle turn out mushy?
The batter was too thin or the noodles were overcooked. Next time, beat the batter until it is thick enough to slowly ribbon from the spoon, and boil the spaetzle only until they float, about 2 to 3 minutes. Also, do not skip the ice water bath, which stops the cooking immediately.
Can I make spaetzle without a spaetzle press or colander?
Yes. Use a large-holed colander and press the batter through with a silicone spatula, or scrape small strips of batter off a wet cutting board directly into the boiling water using a knife. A potato ricer also works well. The shape will be rustic but the texture will be the same.
How do I know when the spaetzle are fully cooked?
They are done when they float to the surface and have a firm but tender bite. Taste one after 2 minutes; it should not taste raw or floury. If it is still doughy in the center, cook for another 30 seconds.
Can I prepare spaetzle ahead of time?
Yes. Boil and shock the spaetzle in ice water, drain well, toss with a little oil to prevent sticking, and refrigerate for up to 3 days. When ready to serve, fry them in butter until golden and hot. You can also freeze the boiled spaetzle for up to 2 months.
What can I use instead of milk in the spaetzle batter?
Replace the whole milk with an equal amount of oat milk, soy milk, or water. The milk adds richness, but water works fine and is traditional in some regions. If using a plant milk, choose an unsweetened variety.
Why did my spaetzle stick together in the pot?
The batter was too loose, or you added too much batter at once. Press the batter in small batches and stir gently once after adding to the boiling water to separate the noodles. Also, make sure the water is at a rolling boil before adding the batter.
Can I fry spaetzle in advance and reheat it?
Yes, but they are best fresh. If you fry them ahead, spread them on a baking sheet and reheat in a 180°C oven for 5 to 7 minutes until crisp. Avoid microwaving, which makes them rubbery.
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