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Spaetzle Recipe

This might not be your authentic spaetzle recipe, but it’s definitely worth a try. How could it not be, when it’s so easy and fascinating to make?
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dinner, Main Course
Cuisine: German
Keyword: german noodles, spaetzle, spaetzle recipe
Servings: 4 servings
Calories: 498kcal
Author: Luna Regina


  • 1 1/2 cups all-purpose flour
  • 1 tsp cayenne pepper
  • 1/2 tsp salt divided
  • 9 tbsp whole milk
  • 4 tbsp plain Greek yogurt
  • 3 medium eggs
  • 2 quarts water to boil the spaetzle
  • 3/4 tbsp unsalted butter
  • 3 tbsp olive oil divided
  • 1/4 tsp ground black pepper divided
  • 1.2 oz raw cured bacon roughly chopped
  • 6 oz button mushrooms sliced
  • 1 tsp garlic minced
  • 4 oz onions finely diced
  • 2 tbsp white wine
  • 1 cup unsalted chicken broth
  • 4 tbsp heavy cream
  • 3 tbsp grated parmesan cheese
  • 1 tbsp fresh parsley chopped


  • Make the batter: In a large mixing bowl, add 1 1/2 cups all-purpose flour, 1 tsp cayenne pepper, and 1/4 teaspoon salt. Whisk to combine. Make a well in the center of the flour mixture and add 9 tbsp whole milk, 4 tbsp plain Greek yogurt, and 3 medium eggs. Whisk until smooth. Set aside.
    Step 1: Make the batter.
  • Prepare a workstation: Fill a large pot with 2 quarts of water and bring to a boil over high heat. Meanwhile, set up a workstation: place the bowl of batter, a spatula, and a ladle next to the pot (preferably on the side of your dominant hand), and a clean bowl with a mesh strainer on the other side of the pot.
    Step 2: Prepare a workstation Spaetzle
  • Cook the spaetzle: Once the water is boiling, reduce the heat to medium-high. Put a flat grater with large holes over the pot, smooth side facing up. Scoop half a ladle of the batter and pour directly on the grater and press it down with a spatula. The batter will go through the holes of the grater and form its shape once it’s in the boiling water. Remove the spaetzle with a strainer immediately when it floats to the surface. Fish it out using a slotted spoon or strainer and put it in a clean bowl. Repeat with the remaining batter and set aside.
    Step 3: Cook the spaetzle
  • Sauté the spaetzle: In a large pan, heat 3/4 tbsp unsalted butter and 1 tbsp olive oil over medium-high heat. Once the butter is melted, add spaetzle, 1/8 tsp black pepper, and stir-fry for 5 minutes. Transfer to a large plate, cover with aluminum foil to keep warm, and set aside.
    Step 4: Sauté the spaetzle
  • Make the mushroom sauce: In the same pan, add the remaining 2 tbsp olive oil, 1.2 oz raw cured bacon, and sliced 6 oz button mushrooms, reduce heat to medium and sauté for 5 minutes. Add 4 oz onions and 1 tsp garlic; cook for another 10 minutes or until vegetables are browned. Turn the heat up to high, add 2 tbsp white wine and stir constantly for 30 seconds. Add 1 cup unsalted chicken broth. Bring to a boil and add 1/4 tsp salt and 1/8 tsp black pepper. Cook for 5 minutes or until reduced by half. Turn heat down to low and stir in cream. Turn off the heat.
    Step 5: Make the mushroom sauce
  • Serve: Transfer spaetzle into a deep dish or bowl. Ladle hot mushroom sauce over the spaetzle, garnish with 3 tbsp grated parmesan cheese and chopped 1 tbsp fresh parsley, and serve.
    Serve Spaetzle


Another tip to tell if your spaetzle batter has reached the right consistency is to spread it on the back of the grater, it shouldn’t drip through the holes of the grater without you pressing it.


Serving: 1serving | Calories: 498kcal | Carbohydrates: 44g | Protein: 17g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 530mg | Potassium: 423mg | Fiber: 2g | Sugar: 5g | Vitamin A: 535IU | Vitamin C: 5mg | Calcium: 154mg | Iron: 3mg