In this German-inspired spaetzle recipe, whole-grain mustard adds zesty flavor to these homemade egg noodles. Serve these little dumplings with roasted chicken, meatballs or sauerbraten, the classic German pickled roast beef traditionally accompanied by spaetzle.

Cook Time:
1 hrs
Total Time:
1 hrs
8 servings
Nutrition Profile:


  • 4 large eggs

  • 3/4 cup plus 2 tablespoons low-fat milk

  • 1 ½ tablespoons whole-grain mustard

  • ½ teaspoon salt

  • ¼ teaspoon ground pepper

  • 2 cups all-purpose flour

  • 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided


  1. Whisk eggs, milk, mustard, salt and pepper in a medium bowl. Add flour and stir with a wooden spoon until smooth; it will be thick.

  2. Bring a large saucepan of water to a bare simmer. Fill a large bowl with ice water and set it near the stove. Pour the batter into a squeeze bottle with a 1/4-inch hole in the tip or into a pastry bag fitted with a 1/4-inch tip. (You can also use a colander with 1/8- to 1/4-inch holes or a spaetzle maker.)

  3. If using a squeeze bottle or pastry bag, hold it directly over the surface of the simmering water and squeeze about one-fourth of the batter in short, 1/2-inch-long "squirts" into the water. If using a colander or spaetzle maker, pour about one-fourth of the batter into it and press through the holes with a rubber spatula.

  4. Stir to release the spaetzle from the bottom of the pan and cook until they float to the surface, 1 to 2 minutes. Using a slotted spoon, transfer them to the ice water to stop them from overcooking. Repeat with the remaining batter in three more batches. Once all the spaetzle has been cooked, drain well, transfer to a bowl and toss with 1 teaspoon oil.

  5. When ready to serve, heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the spaetzle and cook, stirring gently, until lightly browned, about 12 minutes.


Make Ahead Tip: Prepare through Step 4 and store airtight in the refrigerator for up to 3 days. Finish with Step 5 just before serving.

Equipment: Squeeze bottle or pastry bag with a 1/4-inch hole in the tip or colander with 1/8-inch holes (see Tip)

Making homemade spaetzle (German-style egg noodles or little dumplings) doesn't require fancy equipment--you can use a colander. Working in batches, press the batter through a colander (with 1/8- to 1/4-inch holes) with a rubber spatula into a pot of simmering water. Or fill a squeeze bottle (with a 1/4-inch hole) with batter and squeeze it into the water in short, 1/2-inch “squirts.”

Nutrition Facts (per serving)

203 Calories
7g Fat
25g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 203
% Daily Value *
Total Carbohydrate 25g 9%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 7g 15%
Total Fat 7g 9%
Saturated Fat 2g 8%
Cholesterol 94mg 31%
Vitamin A 188IU 4%
Folate 104mcg 26%
Sodium 250mg 11%
Calcium 53mg 4%
Iron 2mg 11%
Magnesium 13mg 3%
Potassium 109mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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