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How to Make Spaetzle

Every country has its own signature style of cuisine. In Germany, you’ll find a lot of meat-focused dishes, like wiener schnitzel and bratwurst. Some German entrees include sauces or gravy that go great with starchy side dishes. One of the most iconic and recognizable German side dishes, spaetzle are little dumplings made from a simple batter of flour, eggs, and milk that are formed into droplets by using a spaetzle maker.

While it’s possible to make spaetzle with a regular colander, a spaetzle maker delivers more consistent and superior results because of its larger holes and flat surface that sits securely over a pot of boiling water. This handy kitchen tool also features a sliding hopper that holds the batter and distributes it evenly among the holes when moved back and forth in an even sliding motion. Though it may be a funny-looking contraption, a spaetzle maker is a must-have item for German restaurants that prepare this dish frequently. It also comes in handy for any establishment that hosts an annual Oktoberfest celebration.

Spaetzle Recipe


  • 1 cup all-purpose flour
  • ½ tsp salt
  • ½ tsp white pepper
  • ¼ tsp nutmeg
  • ¼ cup milk
  • 2 eggs
  • 3 Tbsp butter


1. Bring 4 quarts of water to a boil.

2. Combine and mix the dry ingredients.

3. In a separate bowl, beat the eggs. Pour the milk into the eggs.

4. Combine the wet and dry ingredients with a whisk. Stir until smooth. You can add more milk if the batter is too thick.

5. Melt the butter in a skillet. You can brown it if you like.

6. When your entree has just a few minutes to go, set your spaetzle maker on top of the pot of boiling water. It should fit securely. Slowly pour your batter into the plastic hopper. The hopper should slide easily back and forth across the holes to distribute the batter evenly as it drops through into the water. You may need to refill the hopper a few times until all the batter has been added to the water.

7. Boil the spaetzle for 3-4 minutes.

8. Use a skimmer to remove and drain the spaetzle. Add them directly to the pan of hot butter. Toss them a few times until they’re fully coated and slightly golden brown in color.

Posted in: Recipes | By Jessica Wieser
Farrel Zehr Says:

Good Job.

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