Embarking on a spaetzle recipe may feel intimidating if you’ve only encountered the free-form dumplings at a German beer hall. But homemade spaetzle is fairly easy to execute, satisfying to cook, and exceptionally versatile.

Making spaetzle batter is similar to making pancake batter—in other words, simple. Next comes the only slightly tricky part: transforming it into dumplings. Some recipes call for a spaetzle maker and scraper, which you can pick up at larger kitchen supply stores or online, while others use a potato ricer, grater, colander, or slotted spoon. All of these options work. The goal is to push the batter through the large holes to create dumplings that drop directly into simmering water and start cooking immediately. To keep them from sticking together or overcooking, it’s a good idea to work in batches, placing the cooked spaetzle in a buttered bowl.

The dumplings are excellent at absorbing flavors, so you can finish them with mushrooms, like the recipe below, fry some schnitzel, and call it dinner. Or, serve them as a side dish with saucy chicken paprikash or goulash.

If you like plain spaetzle with crispy edges, add the boiled dumplings to a frying pan with melted butter and cook over medium-high heat, stirring occasionally, until they brown.

Spaetzle are also good leftover. Let them cool and store in an airtight container in the refrigerator. Try them the next day in chicken noodle soup.

Recipe information

Total Time
30 minutes
Yield
4 servings

Ingredients

2¼ cups all-purpose flour

1 tsp. kosher salt

¼ tsp. ground white pepper

⅛ tsp. ground nutmeg

3 large eggs

¾ cup whole milk

8 tsp. minced assorted fresh herbs (such as parsley, thyme, rosemary, and chives), divided

4 Tbsp. (½ stick) butter, divided

2 Tbsp. extra-virgin olive oil, divided

8 ounces mushrooms, thinly sliced

1 medium onion, chopped

¾ cup (or more) low-sodium chicken broth

Preparation

Step 1
Blend flour, salt, pepper, and nutmeg in large bowl. Whisk in eggs and milk, forming soft batter. Mix in half of herbs.
Step 2
Bring large pot of salted water to boil. Butter large bowl. Working with ⅓ cup batter at a time and using rubber spatula, press batter directly into boiling water through ¼-inch holes on coarse grater, strainer, or wide ladle. Stir spaetzle to separate and boil 2 minutes. Using fine sieve, scoop spaetzle from pot, drain well, and transfer to buttered bowl.
Do ahead: Can be prepared 3 hours ahead. Let stand at room temperature.
Step 3
Melt 2 Tbsp. butter with 1 Tbsp. oil in heavy large skillet over medium heat. Add mushrooms; sauté until beginning to soften, about 4 minutes. Add onion; sauté until beginning to soften, about 5 minutes. Add remaining 2 Tbsp. butter, 1 Tbsp. oil, and spaetzle. Sauté until spaetzle begin to brown, stirring often, about 10 minutes. Add ¾ cup broth. Simmer until broth is absorbed, adding more broth if dry. Mix in remaining herbs; season with salt and pepper.

Editor’s note: This recipe was originally published in April 2008.