By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 15
144 cal · 25 min
Spaetzle
Recipe GLPRff9a23efe1d5f4
Traditional German egg noodles with a tender, slightly chewy texture. These delicate dumplings are made from a simple batter of flour, eggs, and salt, then scraped or pressed directly into boiling water. Light and versatile, spaetzle can be served warm as a side dish or main course, and can be prepared ahead and stored for later use.
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Ingredients
1 pound all-purpose flour
7 large eggs
1 teaspoon salt
Water, as needed
Directions
In a large mixing bowl, combine the flour, eggs, and salt. Gradually add water a little at a time, stirring continuously, until the batter reaches the consistency of thick pancake batter or soft cookie dough. Beat the mixture vigorously with a wooden spoon or whisk for 2 to 3 minutes until small air bubbles form throughout. Allow the batter to rest at room temperature for 10 minutes.
Fill a large pot with water and add salt (about 1 tablespoon per quart of water). Bring to a rolling boil over high heat. Working in batches, scrape thin noodle-like strands of batter from a flat surface directly into the boiling water using a knife or bench scraper, or use a spaetzle maker or coarse sieve to press the batter through into the pot.
Cook the spaetzle for 2 to 3 minutes until they float to the surface and continue cooking for another minute or two until they are tender. Remove the cooked noodles with a slotted spoon or strainer and transfer to a colander to drain. Serve immediately while hot, or place in warm water if serving shortly, or place in cold water if planning to refrigerate or freeze for later use.
Comments
This is a honest, stripped-down recipe that works well for a Charlotte pantry—all four ingredients are staples at every grocery chain. The real time is closer to 40 minutes when you account for boiling water, making the dough, running it through a colander or spätzle maker, and cooking in batches, so plan ahead on a weeknight. At roughly 15 cents per serving, it's genuinely cheap. The main weakness is that 15 servings is an odd yield for a home cook; this is best made fresh and eaten the same night, as reheated spätzle turns gluey and loses its tender texture.
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