5 Ingredient Spaetzle Recipe

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A homemade spaetzle recipe based on a Grandmother’s recipe that was handed down through two generations of children. It’s perfect for Chicken Paprikash!

John grew up eating Hungarian and German dishes. His Grandma Betty often cooked large family meals consisting of bean soup, chicken paprikash, stuffed cabbage, and of course, her own spaetzle recipe.

As an adult, he tried to recreate some of his favorites but never could make them the same. After I had become more skilled in the kitchen, I decided to try my luck at some of John’s favorites.

I remember looking through several recipes on the internet and comparing them with Grandma Betty’s notes and recipes. All in all, things were similar, but it seemed John was not following the directions properly.

He’s an efficient cook, but that can lead to mistakes. Over the last few years, he’s learned to slow down and all of recipes have improved as result.

Enough about all that, how about we get to the reason you’re here; the easy spaetzle recipe!

An aerial photo of the spaetzle recipe in a colorful blue bowl, garnished with parsley and ground nutmeg.

How to Make Spaetzle:

First, bring a large pot of water to a rolling boil. I like to add a tablespoon of salt to mine for flavor.

Next, while you wait for the water to boil, make the batter. In a medium bowl, combine flour, eggs, milk, salt, and nutmeg. The mixture will be very sticky.

The spaetzle ingredients, like flour, milk, and eggs all prepped up and ready to prepare the recipe.

How to Cook Spaetzle:

After that, place the spaetzle maker over the pot of boiling water. Carefully fill the open compartment on the top with a few spoons of batter, but don’t overfill the pot.

Then, slowly push the chamber back and forth across the grate to press the mixture into the holes. As the mixture falls into the boiling water, it will sink.

Once the batter floats to the top of the water, it is cooked. It will appear puffy and larger in size. This process takes less than 30 seconds.

A mixing bowl showing the flour, milk, eggs, and ground nutmeg added for mixing.

Afterward, remove the spaetzle maker from the pot and using a slotted spoon, scoop the cooked spaetzle out of the water.

Last, place cooked spaetzle in a large bowl. Repeat the process until batter is gone. After all the spaetzle is cooked, toss with butter.

A close-up photo of the ingredients mixed up showing the sticky dough ready to be cooked.

That’s it!  You have a simple, easy to make, comfort food. It can be eaten alone, with chicken, beef, or even as a side for a hearty beer and brats dinner.

Chicken paprikash was the first recipe of Grandma Betty’s that I attempted to make.  

To my amazement, John and Kale both loved it. It’s one of their favorite recipes using spaetzle noodles.

A picture showing a close-up view of the finished spaetzle recipe in a traditional polish hand painted bowl.

Homemade Spaetzle Tips:

  • If you don’t have a spaetzle maker, you can use the back side of a cheese grater and push the batter through with a wooden spoon.  This method tends to take a little longer and is a bit messier but is still effective. That’s how John’s Grandmother made it for him.
  • I’ve since purchased a Danesco Stainless Steel Spaetzle Maker.  Now I can make an entire batch of these awesome little dumplings in less than 15 minutes and with minimal mess.
  • You can toss the spaetzle with margarine or another butter replacement for that extra kick of flavor.

If you like this spaetzle recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

The finished spaetzle recipe in a square bowl, tossed in butter, and garnished with parsley.

Spaetzle Recipe

4.9 from 8 votes
Print Pin
Author: Kimberly
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 Servings


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


  • Mix all ingredients in a medium bowl until well combined. The batter will be very sticky.
    2 cups all-purpose flour
    4 large eggs
    ⅓ cup milk
    1 ½ teaspoons kosher salt
    ¼ teaspoon ground nutmeg
  • Using a spaetzle maker, slowly drop batter into a pot of boiling water.
  • The mixture will initially sink to the bottom, but when it floats it is thoroughly cooked.
  • Using a slotted spoon, remove the cooked spaetzle from the pot.
  • Place cooked spaetzle in a large bowl.
  • Repeat process until all the batter is used.
  • Add butter to taste to the cooked spaetzle.
  • Enjoy!

Suggested Equipment


Serving: 0.75cup | Calories: 202kcal | Carbohydrates: 33g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 629mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 0.002mg | Calcium: 40mg | Iron: 2mg
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  1. I am making this now and my batter seems a bit more dry than your batter. I had a really runny batter one time and it didn’t work. Do I add a bit more milk or just leave it thicker?

    1. Hi Laurie!

      The batter should be a little on thick side, so it’s scoopable. It’s also sticky. Definitely not thin and runny like muffin batter (just as an example). Hope that helps! 🙂

    2. I went ahead with the recipe and it turned out just great. I did thin the last little bit at the end just to see. It was just easier to grate in with my spaetzle maker. I have made many other recipes and this one is the keeper!

  2. Thank you so much for this recipe! I hadn’t had my beloved spaetzle since we were stationed in Heidelberg in the 90s. My whole family ate until we couldn’t move. What a joy to have this on the menu again.

  3. Galuska! I love it! We call it galuska here in Hungary! Also the recipe is amazing, however I never tried to make it with nutmeg and I use water instead of milk, but I’ll try out your version! Can’t wait! – Love, Anna

    1. Thank you, Anna! Hearing that would warm my grandmother’s heart. She made these for my family every time she visited. We always had it with chicken paprikash. However, sometimes she would make a few extra for me and mix them with butter and salt as a snack. Good memories. I digress, thank you again for commenting and it’s good to know regardless of our backgrounds we have some sort of bond through food. 🙂

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