31 Delightful German Food Spaetzle Recipe Ideas

Kickstart your culinary adventure with these irresistible German spaetzle recipes! Whether you’re craving cozy comfort food or want to impress with authentic European flavors, these delightful dumplings are surprisingly simple to make at home. From classic cheesy versions to creative modern twists, we’ve gathered 31 mouthwatering ideas that will transform your dinner routine. Get ready to fall in love with Germany’s favorite pasta—your next family favorite awaits!

Classic German Spaetzle

Holding this warm bowl of spaetzle takes me back to chilly autumn evenings, where these soft German noodles felt like a gentle embrace after long days. There’s something quietly comforting about their irregular shape and tender texture that makes ordinary meals feel special. Making them from scratch connects me to generations of home cooks who understood the simple magic of flour, eggs, and patience.

Ingredients

– 2 cups all-purpose flour (spoon and level for accuracy)
– 3 large eggs, room temperature (for easier mixing)
– 1/2 cup whole milk, slightly warmed (helps create smoother batter)
– 1 teaspoon fine sea salt (adjust to preference)
– 4 tablespoons unsalted butter (or substitute with olive oil for dairy-free)
– 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

1. Whisk together flour and salt in a large mixing bowl until fully combined.
2. Create a well in the center of the flour mixture and crack all 3 eggs into it.
3. Pour the warmed milk over the eggs and gradually incorporate the flour using a fork, moving from center outward until a thick, sticky batter forms (Tip: Let the batter rest for 15 minutes to relax the gluten for softer noodles).
4. Bring a large pot of generously salted water to a rolling boil over high heat.
5. Hold a spaetzle maker or colander with large holes over the boiling water and press the batter through using a spatula, working in batches to avoid overcrowding.
6. Cook the spaetzle for precisely 2-3 minutes until they float to the surface (Tip: Don’t stir immediately—wait until they rise naturally).
7. Use a slotted spoon to transfer cooked spaetzle to a colander and briefly rinse with warm water to remove excess starch.
8. Melt butter in a large skillet over medium heat until it begins to foam lightly, about 2 minutes.
9. Add all the spaetzle to the skillet and sauté for 4-5 minutes, tossing occasionally until lightly golden (Tip: Press gently with spatula to create crispy edges if desired).
10. Remove from heat and sprinkle with chopped parsley before serving. Perfectly tender spaetzle carry the subtle richness of browned butter in each irregular bump and curve. Perhaps you’ll serve them alongside roasted chicken or simply enjoy their delicate chewiness with nothing but a dusting of nutmeg and gratitude.

Cheesy Spaetzle with Crispy Onions

Years ago, I first tasted this dish in a tiny Alpine-style café during an unexpected autumn rainstorm. There’s something deeply comforting about soft, handmade spaetzle nestled under a blanket of melted cheese and crispy onions. It feels like a quiet hug on a chilly evening, simple yet profoundly satisfying.

Ingredients

– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 3 large eggs, at room temperature
– 1/2 cup whole milk, plus more if needed
– 1 tsp salt, plus extra for seasoning
– 4 tbsp unsalted butter, divided
– 1 large yellow onion, thinly sliced
– 1 1/2 cups shredded Gruyère cheese (or Emmental for a milder flavor)
– 1/4 tsp freshly grated nutmeg (optional, for warmth)
– Freshly ground black pepper, to taste

Instructions

1. In a large bowl, whisk together the flour and 1 teaspoon of salt until well combined.
2. Create a well in the center of the flour mixture and crack in the eggs; pour in the milk.
3. Using a fork, gradually incorporate the wet ingredients into the flour until a thick, sticky dough forms. If the dough feels too dry, add milk 1 tablespoon at a time until it ribbons off a spoon.
4. Bring a large pot of generously salted water to a rolling boil over high heat.
5. Hold a spaetzle maker or colander with large holes over the boiling water and press the dough through in batches, cooking for 2–3 minutes until the spaetzle float to the surface.
6. Use a slotted spoon to transfer the cooked spaetzle to a bowl; toss with 1 tablespoon of butter to prevent sticking.
7. In a large skillet, melt 2 tablespoons of butter over medium heat and add the sliced onions; cook for 15–18 minutes, stirring occasionally, until deeply golden and crispy at the edges.
8. Add the remaining 1 tablespoon of butter to the skillet and stir in the cooked spaetzle, sautéing for 3–4 minutes until lightly golden.
9. Sprinkle the shredded Gruyère cheese evenly over the spaetzle and cover the skillet for 2 minutes to melt the cheese.
10. Uncover, season with black pepper and nutmeg if using, then top with the crispy onions. Keep the skillet on low heat for 1 more minute to meld the flavors. Knowing each bite offers a tender, cheesy pillow contrasted by the savory crunch of onions makes this dish a quiet triumph. Try serving it alongside a simple green salad or topped with a fried egg for a cozy, complete meal that feels both rustic and refined.

Herbed Spinach Spaetzle

Remembering how my grandmother would hum softly while kneading dough, I find myself drawn to the gentle rhythm of making spaetzle, this version brightened with fresh spinach and herbs that whisper of spring gardens even in autumn’s embrace. There’s something quietly comforting about watching the tiny dumplings float to the surface of simmering water, each one carrying the memory of hands that cooked before mine. This herbed spinach spaetzle feels like a conversation across generations, simple yet deeply nourishing.

Ingredients

– 2 cups all-purpose flour (spoon and level for accuracy)
– 3 large eggs (room temperature blends more smoothly)
– 1/2 cup whole milk (or any milk you prefer)
– 1 cup finely chopped fresh spinach (packed tightly)
– 2 tablespoons chopped fresh parsley (or substitute with chives)
– 1/4 teaspoon freshly grated nutmeg (enhances the spinach flavor)
– 1 teaspoon salt (adjust to your preference)
– 4 tablespoons unsalted butter (divided use)
– 1 small yellow onion, thinly sliced

Instructions

1. Combine flour, eggs, milk, spinach, parsley, nutmeg, and salt in a large mixing bowl.
2. Whisk vigorously for 2 minutes until the batter becomes smooth and slightly elastic, with no dry flour visible.
3. Let the batter rest at room temperature for 15 minutes to allow the flour to fully hydrate.
4. Bring a large pot of salted water to a rolling boil over high heat (you should see constant large bubbles).
5. Hold a spaetzle maker or colander with large holes over the boiling water.
6. Press the batter through the holes using a spatula, creating small dumplings that drop directly into the water.
7. Cook the spaetzle for 2-3 minutes until they float to the surface and look slightly puffed.
8. Remove cooked spaetzle immediately with a slotted spoon and transfer to a bowl.
9. Repeat the pressing and cooking process until all batter is used.
10. Melt 2 tablespoons of butter in a large skillet over medium heat until it foams slightly.
11. Add sliced onions and cook for 8-10 minutes, stirring occasionally, until they turn golden brown and sweet.
12. Add the remaining 2 tablespoons of butter to the skillet and let it melt completely.
13. Transfer the cooked spaetzle to the skillet and toss gently to coat with the butter and onions.
14. Cook for 2-3 minutes, stirring occasionally, until the spaetzle develops light golden spots.
15. Remove from heat and serve immediately. Softly tender with a satisfying chew, these emerald-green dumplings carry the earthy sweetness of spinach balanced by the herb’s freshness. I love serving them alongside roasted chicken or topped with a fried egg, the golden yolk creating a rich sauce that clings to each delicate piece.

Mushroom and Cream Sauce Spaetzle

Falling into autumn’s rhythm, I find myself craving dishes that comfort without overwhelming—simple, earthy flavors that feel like a quiet conversation with the season. This mushroom and cream sauce spaetzle is one of those gentle meals, where the soft dumplings cradle a rich, savory sauce, perfect for a reflective evening at home.

Ingredients

– 2 cups all-purpose flour (for light, tender spaetzle)
– 3 large eggs (room temperature blends more smoothly)
– 1/2 cup whole milk (or substitute with half-and-half for extra richness)
– 1/4 teaspoon freshly grated nutmeg (enhances warmth; adjust to preference)
– 1 teaspoon salt, divided (for seasoning dough and sauce)
– 2 tablespoons unsalted butter (or olive oil for a lighter taste)
– 1 pound cremini mushrooms, sliced (wipe clean with a damp cloth instead of rinsing)
– 1 small yellow onion, finely chopped (about 1/2 cup)
– 2 cloves garlic, minced (freshly minced for the best aroma)
– 1 cup heavy cream (shaken well before using)
– 1/4 cup chopped fresh parsley (reserve a pinch for garnish)
– 1/4 teaspoon black pepper (freshly ground for brighter flavor)

Instructions

1. In a large bowl, whisk together the all-purpose flour, eggs, whole milk, nutmeg, and 1/2 teaspoon salt until a thick, sticky dough forms; let it rest for 10 minutes to hydrate evenly.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Hold a spaetzle maker or colander with large holes over the boiling water, then press the dough through the holes using a spatula to form small dumplings.
4. Cook the spaetzle for 2–3 minutes, or until they float to the surface and look pillowy.
5. Drain the spaetzle immediately and toss with 1 tablespoon of unsalted butter to prevent sticking.
6. In a large skillet, melt the remaining 1 tablespoon of unsalted butter over medium heat until it sizzles lightly.
7. Add the sliced cremini mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their liquid and turn golden brown.
8. Stir in the finely chopped yellow onion and cook for 4–5 minutes, until the onion becomes translucent and soft.
9. Add the minced garlic and cook for 1 minute, just until fragrant to avoid bitterness.
10. Pour in the heavy cream, remaining 1/2 teaspoon salt, and black pepper, then simmer for 3–4 minutes, stirring constantly, until the sauce thickens slightly.
11. Gently fold the cooked spaetzle and chopped fresh parsley into the skillet, coating everything evenly with the sauce.
12. Serve warm, garnished with the reserved parsley. Soft and comforting, the spaetzle’s tender chew pairs beautifully with the earthy mushrooms and velvety cream, making it ideal for a cozy dinner by the window. Sometimes, I like to top it with a sprinkle of crispy fried onions for a subtle crunch that contrasts the dish’s gentle texture.

Spaetzle in Brown Butter Sage Sauce

Beneath the golden October light, I find myself drawn to the kitchen, where the simple act of making spaetzle feels like tracing old family recipes in flour-dusted air. There’s something quietly comforting about these soft egg noodles, especially when they’re cradled in a brown butter sage sauce that whispers of autumn evenings and slow, thoughtful cooking.

Ingredients

– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 3 large eggs, at room temperature (for easier mixing)
– 1/2 cup whole milk (or substitute with water for a firmer texture)
– 1 teaspoon salt (adjust to preference)
– 1/2 teaspoon freshly grated nutmeg (or use ground nutmeg)
– 4 tablespoons unsalted butter (cut into pieces for even melting)
– 8-10 fresh sage leaves (or 1 teaspoon dried sage)
– 1/4 cup grated Parmesan cheese (optional, for serving)

Instructions

1. In a large bowl, whisk together the flour, salt, and nutmeg until fully combined. 2. Create a well in the center of the flour mixture and crack the eggs into it. 3. Gradually pour in the milk while stirring with a fork, starting from the center and working outward to form a thick, sticky batter. 4. Let the batter rest for 10 minutes at room temperature to allow the flour to fully hydrate. 5. Bring a large pot of salted water to a rolling boil over high heat. 6. Hold a spaetzle maker or colander with large holes over the boiling water and press the batter through using a spatula or spoon. 7. Cook the spaetzle for 2-3 minutes until they float to the surface. 8. Use a slotted spoon to transfer the cooked spaetzle to a bowl, draining excess water. 9. In a large skillet over medium heat, melt the butter completely, swirling the pan occasionally. 10. Continue cooking the butter for 3-4 minutes until it turns amber-brown and smells nutty, watching carefully to prevent burning. 11. Add the sage leaves to the brown butter and fry for 30 seconds until crisp and fragrant. 12. Immediately add the cooked spaetzle to the skillet and toss gently to coat evenly in the sauce. 13. Cook for 1-2 minutes more, stirring constantly, until the spaetzle are lightly golden in spots. 14. Remove from heat and sprinkle with Parmesan cheese if desired. Only now do I understand why this dish feels like autumn itself—the tender, irregular noodles hold the nutty brown butter in their gentle curves, while crispy sage leaves add earthy whispers that linger on the tongue. Serve it alongside roasted chicken or simply with a glass of white wine, letting the quiet comfort of buttery pasta carry you through the cooling evenings.

Rustic Bacon Spaetzle

Perhaps some of the most comforting meals emerge not from elaborate planning, but from the quiet, rhythmic work of hands in the kitchen. This rustic bacon spaetzle feels like one of those dishes, born from a simple craving for something warm and deeply satisfying on a cool autumn evening.

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 4 large eggs
• 1/2 cup whole milk (or substitute with half-and-half for extra richness)
• 1/4 tsp freshly grated nutmeg
• 1 tsp kosher salt, plus more for the cooking water
• 6 oz thick-cut bacon, diced into 1/4-inch pieces
• 1 medium yellow onion, thinly sliced
• 2 tbsp unsalted butter
• 2 tbsp fresh parsley, finely chopped (or substitute with chives)
• Freshly cracked black pepper

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. While the water heats, whisk together the flour, eggs, milk, nutmeg, and 1 tsp kosher salt in a medium bowl until a thick, sticky batter forms; let the batter rest for 10 minutes to allow the flour to fully hydrate, which results in more tender spaetzle.
3. Place the diced bacon in a large, cold skillet and turn the heat to medium; cook for 8–10 minutes, stirring occasionally, until the bacon is crispy and the fat has rendered.
4. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet.
5. Add the sliced onion to the skillet with the bacon fat and cook over medium heat for 12–15 minutes, stirring frequently, until the onions are deeply golden brown and caramelized.
6. Hold a spaetzle maker or a colander with large holes over the boiling water and press the batter through in small batches using a flexible spatula; work in batches to avoid overcrowding the pot.
7. Cook the spaetzle for 2–3 minutes, or until they float to the surface and look slightly puffed.
8. Scoop the cooked spaetzle out with a slotted spoon and transfer them directly into the skillet with the caramelized onions.
9. Add the butter and crispy bacon to the skillet and toss everything together over medium heat for 1–2 minutes, until the spaetzle are lightly coated and glistening.
10. Remove the skillet from the heat and stir in the fresh parsley and a generous amount of freshly cracked black pepper.

Soft, pillowy spaetzle soak up the smoky bacon fat and sweet onion essence, creating a dish that’s both hearty and nuanced. Serve it straight from the skillet with a fried egg on top for a complete meal, or alongside a simple green salad to cut through the richness.

Garlic and Herb Spaetzle

Venturing into the kitchen on quiet afternoons often leads me to simple comforts, and today my hands find rhythm in making garlic and herb spaetzle—a dish that feels like a gentle embrace from generations past, with each tiny dumpling carrying whispers of earthy herbs and warm garlic.

Ingredients

– 2 cups all-purpose flour (spoon and level for accuracy)
– 3 large eggs, at room temperature
– 1/2 cup whole milk, plus 1 tbsp if needed for batter consistency
– 1/4 cup unsalted butter (or olive oil for dairy-free)
– 4 cloves garlic, minced (about 1 tbsp)
– 2 tbsp fresh parsley, finely chopped (or 2 tsp dried)
– 1 tbsp fresh chives, snipped (substitute with green onions)
– 1/2 tsp salt, plus more for seasoning
– 1/4 tsp black pepper, freshly ground
– 2 quarts water for boiling

Instructions

1. Whisk flour, 1/2 tsp salt, and pepper in a large bowl until evenly combined.
2. Create a well in the center of the flour mixture and crack the eggs into it.
3. Pour 1/2 cup milk into the well and gradually incorporate the flour into the wet ingredients using a fork, stirring until a thick, sticky batter forms—if it feels too dry, add 1 tbsp milk.
4. Let the batter rest for 10 minutes at room temperature to hydrate the flour fully.
5. Bring 2 quarts of water to a rolling boil in a wide pot over high heat and season generously with salt.
6. Hold a spaetzle maker or colander with large holes over the boiling water and press the batter through using a spatula, forming small dumplings that drop directly into the water.
7. Cook the spaetzle for 2–3 minutes until they float to the surface, indicating they’re cooked through.
8. Scoop out the spaetzle with a slotted spoon and transfer them to a colander to drain briefly.
9. Melt butter in a large skillet over medium heat until it foams lightly, about 1–2 minutes.
10. Add minced garlic to the skillet and sauté for 30–45 seconds until fragrant but not browned.
11. Toss the drained spaetzle into the skillet and cook for 2–3 minutes, stirring to coat evenly with the garlic butter.
12. Stir in chopped parsley and chives just before removing from heat to preserve their freshness.
13. Season with additional salt and pepper if desired, then serve immediately. My favorite way to enjoy these is alongside roasted vegetables, where their tender, pillowy texture soaks up the garlic-infused butter, while the herbs lend a bright, earthy note that makes even a simple meal feel thoughtfully crafted.

German Spaetzle with Caramelized Cabbage

Remembering how my grandmother would stand at the counter, her hands dusted with flour as she worked the dough, I find myself drawn back to this simple comfort. There’s something deeply soothing about transforming humble ingredients into a dish that feels like a warm embrace on an autumn evening.

Ingredients

– 2 cups all-purpose flour (spoon and level for accuracy)
– 3 large eggs, at room temperature
– 1/2 cup whole milk (warmed slightly for better absorption)
– 1 teaspoon salt (fine sea salt preferred)
– 4 tablespoons unsalted butter (divided for different stages)
– 1 medium head green cabbage, thinly sliced (about 8 cups)
– 1 large yellow onion, thinly sliced
– 2 tablespoons olive oil (or any neutral oil)
– 1/4 teaspoon black pepper (freshly ground if possible)
– 1/4 cup chopped fresh parsley (for garnish)

Instructions

1. Combine flour, eggs, milk, and salt in a large mixing bowl.
2. Whisk vigorously for 3 minutes until the batter becomes smooth and slightly elastic.
3. Let the batter rest at room temperature for 15 minutes to allow the gluten to relax.
4. Bring a large pot of salted water to a rolling boil over high heat.
5. Hold a spaetzle maker or colander with large holes over the boiling water.
6. Press the batter through the holes using a spatula, working in batches to avoid overcrowding.
7. Cook the spaetzle for 2-3 minutes until they float to the surface.
8. Remove cooked spaetzle with a slotted spoon and transfer to a bowl.
9. Toss immediately with 2 tablespoons of butter to prevent sticking.
10. Heat olive oil in a large skillet over medium heat until shimmering.
11. Add sliced onions and cook for 8 minutes, stirring occasionally, until softened.
12. Add thinly sliced cabbage to the skillet and stir to combine.
13. Reduce heat to medium-low and cook for 25 minutes, stirring every 5 minutes.
14. Watch for the cabbage to turn golden brown and become tender but not mushy.
15. Season the cabbage mixture with black pepper and remaining salt.
16. Melt the remaining 2 tablespoons of butter in a separate skillet over medium heat.
17. Add the cooked spaetzle and pan-fry for 4-5 minutes until lightly browned.
18. Combine the caramelized cabbage with the pan-fried spaetzle in the skillet.
19. Toss everything together gently and cook for 2 more minutes to blend flavors.
20. Garnish with chopped fresh parsley before serving.

Understanding how the tender, egg-rich spaetzle cradles the sweet, deeply caramelized cabbage creates a beautiful textural dance in every bite. The way the buttery noodles soak up the cabbage’s natural sweetness makes this dish feel both rustic and refined. Try serving it alongside roasted chicken or topped with a fried egg for a complete meal that comforts from the inside out.

Spaetzle with Sausage and Peppers

A quiet afternoon like this always makes me reach for recipes that feel like a warm embrace, the kind that fill the kitchen with comforting aromas and require just enough attention to quiet the mind. Spaetzle with sausage and peppers is one of those dishes, a humble yet deeply satisfying meal that transforms simple ingredients into something special through slow, deliberate cooking.

Ingredients

– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 3 large eggs, room temperature (for better incorporation)
– 1/2 cup whole milk (or 2% if preferred)
– 1/4 teaspoon freshly grated nutmeg (adjust to preference)
– 1 pound Italian sausage links, casings removed
– 2 bell peppers, any color, sliced into 1/4-inch strips
– 1 large yellow onion, thinly sliced
– 3 tablespoons unsalted butter (divided use)
– 2 tablespoons olive oil (or any neutral oil)
– 1/4 cup chopped fresh parsley (for garnish)
– Salt and black pepper (to season throughout)

Instructions

1. Whisk together flour, eggs, milk, nutmeg, and 1/2 teaspoon salt in a medium bowl until a thick, sticky batter forms. Let rest for 10 minutes to hydrate the flour.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Press the spaetzle batter through a spaetzle maker or a colander with large holes directly over the boiling water, working in batches to avoid overcrowding.
4. Cook spaetzle for 2-3 minutes until they float to the surface, then immediately remove with a slotted spoon to a bowl.
5. Toss cooked spaetzle with 1 tablespoon butter to prevent sticking.
6. Heat olive oil in a large skillet over medium heat until shimmering.
7. Add sausage, breaking it into small crumbles with a wooden spoon, and cook for 6-8 minutes until browned and cooked through.
8. Transfer sausage to a plate, leaving drippings in the skillet.
9. Add onions to the skillet and cook for 4-5 minutes until softened and translucent.
10. Add bell peppers and cook for another 5-7 minutes until tender but still slightly crisp.
11. Return sausage to the skillet and stir to combine with vegetables.
12. Add remaining 2 tablespoons butter to the skillet and let melt.
13. Gently fold in spaetzle and cook for 2-3 minutes until heated through and lightly coated in the buttery pan sauce.
14. Season with salt and black pepper to taste.
15. Garnish with fresh parsley before serving. Kindly remember how the tender spaetzle pillows soak up the savory sausage flavors while the peppers add just enough sweetness to balance each bite. This dish feels particularly comforting served in shallow bowls with crusty bread for dipping, the textures mingling in the most satisfying way.

Beef Stroganoff with Spaetzle

Nostalgia wraps around me like a warm blanket as I remember the first time I tasted this comforting dish, the rich aromas filling my grandmother’s kitchen on a crisp autumn evening. There’s something profoundly soothing about the way tender beef and soft noodles come together in this timeless recipe. Let me walk you through creating your own moment of quiet comfort with this Beef Stroganoff with Spaetzle.

Ingredients

– 1.5 lbs beef sirloin, cut into thin strips (freeze for 15 minutes for easier slicing)
– 2 cups all-purpose flour (spoon and level for accuracy)
– 3 large eggs, at room temperature
– 1 cup whole milk (2% works too)
– 8 oz cremini mushrooms, sliced (white mushrooms are fine)
– 1 large yellow onion, thinly sliced
– 3 cloves garlic, minced
– 2 cups beef broth (low sodium preferred)
– 1 cup sour cream
– 3 tbsp unsalted butter
– 2 tbsp olive oil
– 1 tbsp Dijon mustard
– 1 tsp sweet paprika
– 1/2 tsp freshly grated nutmeg
– Salt and black pepper to season

Instructions

1. Season beef strips generously with salt and pepper on all sides.
2. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Working in batches to avoid crowding, sear beef strips for 90 seconds per side until deeply browned but not cooked through.
4. Transfer seared beef to a clean plate, leaving any rendered fat in the pot.
5. Reduce heat to medium and add remaining olive oil along with sliced onions.
6. Cook onions for 8-10 minutes, stirring occasionally, until softened and lightly caramelized.
7. Add sliced mushrooms and cook for 6-8 minutes until they release their liquid and begin to brown.
8. Stir in minced garlic and cook for 60 seconds until fragrant but not browned.
9. Sprinkle paprika over the mushroom mixture and stir for 30 seconds to toast the spice.
10. Pour in beef broth, scraping up any browned bits from the bottom of the pot.
11. Return seared beef and any accumulated juices to the pot.
12. Simmer uncovered for 25 minutes over low heat until beef is fork-tender.
13. While beef simmers, prepare spaetzle dough by whisking flour, eggs, milk, nutmeg, and 1/2 teaspoon salt until smooth.
14. Bring a large pot of salted water to a rolling boil over high heat.
15. Press spaetzle dough through a colander or spaetzle maker directly into boiling water.
16. Cook spaetzle for 2-3 minutes until they float to the surface.
17. Use a slotted spoon to transfer cooked spaetzle to a bowl and toss with 1 tablespoon butter.
18. Remove Dutch oven from heat and stir in sour cream and Dijon mustard until fully incorporated.
19. Return pot to low heat and warm through for 2-3 minutes without boiling.
20. Stir remaining butter into the finished sauce until melted and glossy.

Perfectly tender beef ribbons swim in a velvety, tangy sauce that clings to each delicate spaetzle noodle. The earthy mushrooms provide depth while the hint of nutmeg in the homemade noodles creates a subtle warmth that lingers. Consider serving this in shallow bowls with a sprinkle of fresh parsley or chives for a pop of color against the creamy sauce.

Spaetzle with Roasted Vegetables

Lately, I’ve found myself craving the kind of meal that feels like a gentle exhale at the end of a long day, something simple yet deeply satisfying to both make and eat. Spaetzle with roasted vegetables is exactly that—a humble, comforting dish where soft, irregular noodles cradle sweet, caramelized vegetables in a quiet celebration of texture and warmth.

Ingredients

– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 3 large eggs
– 1/2 cup whole milk (or water for a lighter dough)
– 1 tsp salt
– 1 large zucchini, cut into 1-inch chunks
– 1 red bell pepper, sliced into strips
– 1 small red onion, cut into wedges
– 2 tbsp olive oil (or any neutral oil)
– 1/2 tsp black pepper
– 2 tbsp unsalted butter
– 2 tbsp chopped fresh parsley (or 2 tsp dried)

Instructions

1. Preheat your oven to 425°F.
2. Toss the zucchini, red bell pepper, and red onion with olive oil, salt, and black pepper on a rimmed baking sheet.
3. Roast the vegetables for 20–25 minutes, stirring once halfway, until edges are browned and tender.
4. While vegetables roast, whisk together flour, eggs, milk, and salt in a medium bowl until a thick, sticky batter forms. (Tip: Let the batter rest for 10 minutes—this relaxes the gluten for softer spaetzle.)
5. Bring a large pot of salted water to a rolling boil.
6. Hold a spaetzle maker or colander with large holes over the boiling water.
7. Press the batter through the holes in small batches, using a spatula to scrape.
8. Cook the spaetzle for 2–3 minutes, or until they float to the surface.
9. Remove cooked spaetzle with a slotted spoon and transfer to a bowl.
10. Repeat steps 6–9 until all batter is used.
11. Melt butter in a large skillet over medium heat.
12. Add the cooked spaetzle and sauté for 3–4 minutes, stirring gently, until lightly golden. (Tip: Don’t overcrowd the skillet—work in batches if needed for even browning.)
13. Stir in the roasted vegetables and chopped parsley.
14. Cook for 1–2 more minutes, just until everything is warmed through. (Tip: For extra flavor, drizzle with a teaspoon of browned butter left in the skillet.)

What I love most is the way the tender, pillowy spaetzle contrasts with the slight crispness of the roasted vegetables, each bite layered with buttery richness and sweet, earthy notes. Try serving it topped with a sprinkle of grated Parmesan or alongside a simple green salad for a meal that feels both nourishing and gently indulgent.

Lentil and Spaetzle Stew

Unfolding the layers of this comforting stew feels like tracing the lines of an old family recipe, where each ingredient settles into the pot with quiet purpose, creating something deeply nourishing for a slow evening. Using simple, earthy lentils and tender homemade spaetzle transforms humble components into a meal that warms from the inside out, perfect for when the air turns crisp and you crave a bowl of something steadying.

Ingredients

• 1 cup brown lentils, rinsed (or green lentils for firmer texture)
• 1 cup all-purpose flour (spooned and leveled)
• 2 large eggs, room temperature
• 1/4 cup whole milk (or any unsweetened plant milk)
• 1 yellow onion, diced (about 1 cup)
• 2 carrots, peeled and sliced into 1/4-inch rounds
• 2 celery stalks, chopped
• 4 cups vegetable broth, low-sodium
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp dried thyme
• 1/2 tsp black pepper, freshly ground
• 1 tsp salt, plus more for seasoning

Instructions

1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers.
2. Add diced onion, sliced carrots, and chopped celery, stirring occasionally until the onion turns translucent and the vegetables soften, about 8 minutes.
3. Stir in rinsed lentils, dried thyme, black pepper, and 1 teaspoon salt, coating everything evenly for 1 minute.
4. Pour in vegetable broth, scraping the bottom of the pot to lift any browned bits, then bring to a boil over high heat.
5. Reduce heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender but not mushy.
6. While the stew simmers, whisk together all-purpose flour, eggs, and whole milk in a medium bowl until a thick, smooth batter forms; let it rest for 5 minutes to hydrate the flour.
7. Bring a separate pot of salted water to a rolling boil over high heat.
8. Hold a spaetzle maker or colander with large holes over the boiling water and press the batter through in small batches, cooking for 2-3 minutes until the spaetzle float to the surface.
9. Use a slotted spoon to transfer cooked spaetzle directly into the simmering stew, gently stirring to combine.
10. Simmer uncovered for 5 more minutes to allow the flavors to meld and the stew to thicken slightly.

Draped over a spoon, the stew cradles soft lentils and pillowy spaetzle in a savory broth, with the carrots lending a subtle sweetness that balances the earthy thyme. For a cozy twist, top it with a drizzle of browned butter or serve alongside a crusty loaf to soak up every last drop.

Conclusion

Deliciously versatile, these 31 spaetzle recipes showcase the incredible range of this German comfort food. From classic preparations to creative twists, there’s something for every home cook to fall in love with. We’d love to hear which recipes you try—share your favorites in the comments below and pin this article to your Pinterest boards to save these delightful ideas for future cooking adventures!