Quick and Easy German Spätzle Recipe: Perfect for Octoberfest!

Quick and Simple German Spätzle Recipe – ready in just under 20 minutes and perfect as a side for all sorts of meals especially during Octoberfest! Making it from scratch is a breeze, and it’s absolutely tasty.

Simple German Spaetzle RecipePhoto byThyme of Season

Spätzle is a unique type of egg noodle that pairs great with gravies or sauces, but it can also be a great side dish with popular Pork Schnitzel.

Just mix the Spätzle with melted butter, and you’ve got a super easy and delicious side that everyone in the family will love! They have a chewy texture and can be prepared in both savory and sweet variations.

The term Spätzle translates to “little sparrows” in English, but in Germany, they’re often referred to as Knöpfle because they resemble tiny buttons. You can find them in various sizes and shapes throughout Germany.

Ingredients you will need:

• 2 cups all-purpose flour
• 1 teaspoons salt plus 2 teaspoons salt for the cooking water
• 4 large eggs
• 1/2 cup milk
• butter and fresh chopped parsley, optional for serving

Recipe Notes: If the dough is too wet, just add in some extra flour. On the flip side, if it’s too dry, mix in a bit more milk.

How to make Spätzle:

In a mixing bowl, combine the flour, eggs, milk, and salt, and whisk everything together. Keep stirring until the batter is smooth and starts to bubble. If you prefer, you can use a mixer. Make sure the batter isn’t too runny or too thick. Let it rest for about 10 minutes.

Next, place a colander over a bowl to catch the spaetzle after cooking. Bring a big pot of water to a boil over high heat, adding around 2 teaspoons of salt, then lower the heat to a simmer. Use a large-holed sieve, or colander to press the batter into the simmering water.

When you're making spaetzle, work in batches. After you've used about a half of the batter, pause adding more and let them cook for 2-3 minutes, or until they float to the top. Give them a stir now and then. Once they're ready, use a slotted spoon to scoop them out and transfer them to a colander to let the extra water drain off. Repeat the process until all dough is cooked.

Serve warm with melted butter and garnish with fresh chopped parsley.

Make Ahead: You can keep the Spätzle in the fridge for a couple of days and reheat them later. Just melt some butter in a large skillet and toss the Spätzle in to warm them up.