My neighbors demonstrated how tag teaming the pressing, boiling and rinsing  of the dough and noodles created the perfect Spaetzle! Using his grandmother’s späetzle press, Steve (along with his sidekick, Shelli) taught my friend, Susan, and I how to make our own German noodles.

Spaetzel | German egg noodles that are the perfect alternative to potatoes or rice!

The Spaetzle Press

There are many alternatives to the classic spaetzle press, but I assure you, using the real thing is worth it. I’ve tried a ricer, a colander and even a slotted spoon. I finally broke down and purchased a proper spaetzle press, but it sat gathering dust in my pantry. When my neighbors, who have made spaetzle over a hundred  times, invited me and another girlfriend over for a demo,  I couldn’t refuse. Steve had a treasure in his grandmother’s press and he and Shelli have the process down to an art. When it was my turn to transform my dough into noodles, I realized how ridiculously simple the whole process can be. Thanks so much for the fun afternoon, Seve and Shelli!

Spaetzel | German egg noodles that are the perfect alternative to potatoes or rice!

Thin, Eggy Noodles

I was sent home with a gallon ziplock bag of noodles for my dinner that night. We grilled pork chops and served the spaetzle fried in butter along with some homemade applesauce. It’s the perfect base for any entree with a nice sauce or gravy like sauerbraten, beef bourguignon or  any stew. It’s wonderful straight up, but frying the noodles in browned butter adds an exquisite richness along with a duality of textures, from the crispy edges to the chewy unbrowned bits. I could have eaten the whole platter. My itsy bitsy mother-in-law was visiting and she and Bill ate their share, too.

Spaetzel | German egg noodles that are the perfect alternative to potatoes or rice!


Serves 6 servings     adjust servings

Prep Time 30 mins
Cook Time 1 min
Total Time 31 mins

How to make the perfect German Spaetzle. Recipe courtesy of Steve and Shelli Moss.


  • 3 cups flour
  • 1 cup water, plus more to thin if needed
  • 3 eggs
  • 1 1/2 teaspoons salt
  • Butter, to fry the spaetzle, if desired


  1. In a large bowl, mix flour, water, eggs and salt and beat well with a strong wooden spoon, until batter is elastic and shows air bubbles.
  2. Rinse your spaetzle press with cold water. Press batter slowly into 4 quarts of salted boiling water. For shorter noodles, hold the press 2-3 inches about the water. For longer noodles, hold the press 4-5 inches about the water.
  3. As soon as the noodles rise to the top, scoop out with a slotted spoon and rinse in cold water. Drain off excess water and plate. Repeat till batter is all gone. You may store the noodles in a ziplock bag in the fridge to warm/fry and serve within a day or two.
  4. When you are ready to serve, melt butter in a skillet (browning the butter is even better). Fry until golden and serve hot.


Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 258kcal Calories from fat 24
% Daily Value
Total Fat 3g 5%
Saturated Fat 1g 5%
Transfat 0g
Cholesterol 80mg 27%
Sodium 287mg 12%
Carbohydrate 48g 16%
Dietary Fiber 2g 8%
Sugars 0g
Protein 9g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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  1. Lynn@Happier Than A Pig In Mud says:

    I found my spaetzle press at HomeGoods years ago for $3.99-it has paid for itself! They are a very nice change of pace starch and wonderful with pork. My youngest asks for them often-yum:@)

  2. A very popular noodle dish over here. Yours looks perfect, Liz.

  3. Interesting press. I have used a larger, slide across press for years. Love our spaetzli\e at this house.

  4. I love anything pasta and this one sounds interesting. I’ve never tried or heard about this before, and now I’m excited to give it a try.

  5. I didn’t saw the spaetzele before but I think I will love them! You have a lovely neighbors Liz!

  6. Your spaetzle looks terrific! I love it — such a great flavor. Great freshly made. Or sometimes I’ll make it ahead, shock it in cold water, then saute it in butter. I have one of those spaetzle presses that looks like a food mill — I think yours is a better choice. Anyway, good recipe — thanks.

  7. c

  8. yeah, meat to say more than C! So cool you posted a German/Austrian recipe, will have to show my dad. Looks great and has been on my to do list for a while.

  9. Oh my goodness, Liz, you just brought back delicious memories of our trip to Bavaria last month when I enjoyed my very first serving of spaetzle! YUM! I will have to try to make this some day! Did you know that one theory of the origin of the word ‘spaetzle’ is from the Italian word “spezzato” that means “small pieces”. Weird huh? BTW, I’m getting your posts now . . . are you getting mine or is there still a glitch with that?

  10. Oh my that looks delicious!! Browned butter makes everything better too. I have to try this!

  11. Your spaetzle looks absolutely mouthwatering, Liz! It reminds me that I haven’t made spaetzle since French Fridays. I even bought a spaetzle maker because I was sure I would make it quite often.

  12. I love Spaetzle. Yours look super yummy. We have an old spaetzle maker that belonged to my husband’s grandparents that we use.

  13. This dish is new to me but noodles fried in brown butter sound too good to resist!

  14. You had me at noodles fried in brown butter! I must try making my own spaetzle!

  15. We’ve tasted those once, at a friend’s house and they were delicious!:) They do have a funny name don’t they?:) But there’s nothing funny about the great texture they have.
    Thank you for the delicious recipe Liz!

  16. Lizzy,
    I’ve never tried spaetzle before but yours looks delicious. Glad you were able to master it.


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