How to make Thermomix egg noodles: the healthy pasta alternative

Thermomix egg nooles

This is probably the dish my Thermomix makes most often — a fact which explains both my enthusiasm and the wordy explanation for what is truly a simple recipe. These noodles take less than ten minutes from start to finish… try them once and I think you too will be hooked!

Thermomix egg noodles in the German tradition (Spaetzle)
Traditional German-style egg noodles are best known as “Spaetzle” (Spätzle) — and they are as fun to make as they are to eat. Considered to be a über-comforting hybrid of dumplings and pasta, Spaetzle aren’t quite either… but using this recipe results in a healthy pasta alternative that is packed with more protein and fewer carbs than regular pasta. (Friends with diabetes can enjoy this as a lower-glycemic option.)

Think of Thermomix spaetzle as delicious fresh noodles (or “dainty dumplings”?) that work perfectly with any sauce. Toss them with your fave Thermomix bolognese, add to soups or stir-fries, bake them with cheese and onions, serve as side dish to goulash or stews, or use cold tossed in a salad. Once you start making Thermomix egg noodles or “baby dumplings”, you’ll feel like a true champion in the kitchen, and your family will beg for more :) No pasta… no problem! We Thermomix owners can make egg noodles on a whim. (It helps to make them ahead, for keeping as an emergency or go-to item in the fridge.)

Tradition says…
Traditional spaetzle are made using time-honoured but more labour-intensive techniques (easily found on Google or YouTube). But this is not our German grandmother’s recipe! No special equipment necessary. Though I grew up eating Spaetzle made in the more traditional manner, the Thermomix recipe and method  below evolved over the few years I’ve had first a TM31, and now a TM5. I use this version most often as it allows me a lot of flexibility with ingredients. Once you master the recipe and technique below, you’ll be inspired to “colour outside the lines” by adding more flavours. Tradition says “use eggs, flour and water”. My version uses eggs, yoghurt and flour for a higher protein and lower carb version. Tradition also says to let the dough rest, but I’m impatient and forego this step.

German friends and relatives often use a special Spaetzle-making tool and while these do work well for traditional spaetzle dough, such tools are not found in most kitchens outside Europe. For this reason I decided to tweak the recipe so it could be enjoyed by anyone with a Thermomix and a good spatula. Because as Thermomix owners we all have a Varoma — and together with a flexible spatula (like this one!) we have all that’s needed to start making awesome, almost-instant egg noodles.

step-by-step photos for Thermomix egg noodle

updated March 8, 2015 via SuperKitchenMachine facebook page

Three important tips to successful spaetzle with Thermomix and varoma
Warning: if you don’t read through this paragraph, you may come to hate me. Why? Because the key to spaetzle success in a Thermomix kitchen is preparation. Without proper prep, clean-up will take longer than it took to make the noodles, and that’s not fun. With proper preparation you’ll have fun eating noodles and making them too, with less mess to clean up. Seriously. Proper preparation involves 1) greasing the varoma tray 2) having a strainer at hand for easy removal of hot noodles to rinse in cold-water 3) preparing your sink for immediate soaking/washing of Thermomix parts. Why are these three prep steps important? 1) We grease the varoma tray so that noodles pass through holes easily without clogging (and for easier clean up). 2) By rinsing noodles in cold water the cooking process is arrested and noodles won’t continue to cook and clump together after straining. 3) This dough is hard to clean when hardened onto the varoma or Thermomix jug and blades. Immediate soaking makes clean-up more of a pleasure and less of a chore.

Another key to easy Thermomix egg noodles -> do the math!
Have I mentioned yet that Thermomix egg noodles are very easy to make? The recipe below is designed to be just soft enough to pass through holes in the Varoma tray, while still being solid enough to form into baby dumplings or noodles. You want a smooth batter that is just barely “pourable”. The best way to achieve a perfect dough is by using the “ratio” method. This means great results every time — whether you are using huge chicken eggs from those fluffy hens outside your back door, or smaller eggs from the grocery store.

It’s a simple equation, and totally worth doing the math. (But don’t worry, I’ve done most of the math for you in the chart below.) There are three main ingredients to these egg noodles: eggs, yoghurt, flour. Plus a teaspoon of salt. The ratio I use is: 1 part eggs, one part yoghurt, and 1.35 parts flour. Because the weight of eggs will vary from house to house, the first thing to do for successful egg noodles is 1) weigh your eggs in the Thermomix without the shell, then 2) build the recipe based on the weight of those eggs. A good way to begin is by using three eggs.

Thermomix egg noodle ingredients guide
weight of eggs without shellsadd this amount thick Greek yogurt add this mount of regular floursalt
100 g (3.5 oz)100 g (3.5 oz)135 g (4.8 oz)about 1 teaspoon salt, more or less as desired
130 g (4.5 oz)130 g (4.5 oz) 175 g (6.2 oz) 
135 g (4.8 oz) 135 g (4.8 oz) 185 g (6.5 oz) 
140 g (4.9 oz) 140 g (4.9 oz) 190 g (6.7 oz) 
150 g (5.3 oz) 150 g (5.3 oz) 205 g (7.2 oz) 
200 g (7 oz) 200 g (7 oz) 270 g (9.5 oz) 


4.6 from 8 reviews
Easy Thermomix egg noodles (Spaetzle)
Simple easy Thermomix recipe for yummy home-made noodles from scratch using TM5 or TM31.
Cuisine: Thermomix
Recipe type: Side dishes
  • 1 tsp. oil or butter for greasing the varoma tray
  • 140 g (4.9 oz) eggs (about 3 eggs)
  • 140 g (4.9 oz) thick unsweetened plain yoghurt (Greek style or similar) (can substitute with medium firm tofu for a dairy-free alternative)
  • 190 g (6.7 oz) white flour (all purpose)
  • 1 tsp. salt
  • optional: turmeric, nutmeg, pepper, garlic powder
  1. Read notes above for "Three important tips" regarding preparation -- this is important.
  2. Using your largest pot, set about 10-12 cm of water to boil on stove. You want this water to be gently boiling just as dough/batter is done mixing, otherwise if dough is kept waiting for the water to boil things will get sticky and clean-up will take longer... (At my house the dough takes about 3 minutes to make but the water takes about 4 minutes to boil, so I always ensure water is almost at boil when I begin mixing the dough.)
  3. Set Thermomix scale to tare and add eggs into Thermomix bowl, so you are weighing them without the shell.
  4. Add yoghurt, using weight of your eggs as guide. (for example, if your eggs weighed 140 g. then add 140 g/4.9 oz yoghurt.)
  5. Blend eggs and yoghurt 7 sec/speed 6. Scrape down sides of bowl with spatula, add flour and salt and any optional seasonings. See the guide above this recipe for how much flour. (Flour amount should equal to the weight of your eggs multiplied by 1.35) Mix 6 sec/speed 6.
  6. Knead for 2:30 minutes/dough setting. Use this time to grease both sides of the varoma tray.
  7. When dough is ready and water is gently boiling, pour dough/batter into the varoma tray which is set over the pot of boiling water. The ideal dough will be like a very thick pancake batter. Not too thin, but still somewhat pourable. You do not want it to be stiff like bread dough or it will not fit through the holes in the varoma tray. If your dough is too stiff, add one egg or more yoghurt and continue kneading till best consistency is reached.
  8. Using a large flexible spatula (like this one!), spread the dough/batter across the varoma tray while pressing through holes. The batter will drop into the boiling water and form "baby dumplings". (When all the dough is through, immediately soak or rinse the varoma and Thermomix jug.)
  9. These egg noodles are ready when they float to the surface. Just give a gentle stir to ensure they are not sticking together and cook for about half a minute longer. Scoop out using a strainer and rinse gently under cool water. Serve immediately or add a drop of oil or butter if storing for later use. Freshly cooked egg noodles keep well, refrigerated for a few days.
about using turmeric for colour: When making the basic recipe I always add a large pinch of turmeric -- it's not necessary but gives the noodles a lovely golden colour as seen in the photos on this page.

about using traditional spaetzle-making tools: The dough/batter recipe above is designed for using with the Thermomix varoma. If using another type of strainer or specialized spaetzle tool you may need a slightly stiffer dough that will hold up better when passed through larger holes. Just add a little more flour, about 1-2 tablespoons.

Feeling confident? Let’s get creative! It’s easy to get carried away with creative play in a Thermomix kitchen. Having mastered the basic Thermomix egg noodle recipe a few times over, you’ll soon be itching to add a personal twist for even more fun and flavour. Instead of plain yoghurt, consider using a fine purée of spinach, kale, or tomato (see photos below). Just make sure your substitution matches the consistency of thick yoghurt so the final dough/batter will pass through the varoma.

Thermomix egg noodles kale recipe

Kale egg noodles (Kale spaetzle) in the photo above were made using the more traditional spaetzle maker. It’s entirely possible to make these using the varoma method, but your kale must be thoroughly puréed and completely free of “bits” to ensure the batter will pass through the holes.

For tomato egg noodles below I put the batter into a silicone cake decorating bag with flat tip. By piping the batter directly into the water, it was easy (but hot work) to make these lovely noodles. Told you this was fun!

tomato spaetzle thermomix

Thermomix dairy-free noodles


See 34 comments from people who cook with Thermomix:

  1. Madame Thermomix February 26, 2015 at 12:23 am #

    Oh Helene, you clever girl! What a fab recipe for what is traditionally a daunting dish. I can see these gorgeous little dumplings turning up in my house very often from now on! Thanks for sharing!

  2. Mara February 26, 2015 at 5:55 am #

    Helene, this post is amazing. Not just the recipe, but the tips and variations. What awesome work. I’m so glad to be reading you again!!

  3. Mara February 26, 2015 at 6:00 am #

    Also, like Mme Thermomix said: so clever!! I almost bought the tool for spätzle years ago but didn’t have the room to keep it so I just gave up trying to make them at home. How did I not think of using the Varoma!!! Thank you very much.

  4. ThermomixBlogger Helene February 26, 2015 at 12:14 pm #

    Awww, thank you Madame and Mara — it’s great to see you here again! I’d love to hear how this recipe works for you. I have probably made it at least 40 times over… just tweaking it more and more so that it could (hopefully) be used by the greatest number of people, ie. everyone who owns a TMX. I know the spaetzle tools work well, and at first I focussed my recipe on using my favourite of those tools, but then I thought “that’s not fair to all the Thermomix fans in Australia who don’t have easy access to these tools!” So this varoma method makes slighly ‘daintier’ noodles, but equally fun… (maybe even more fun cuz the shapes are so cute.) I imagine that you could keep a toddler busy for hours, just by putting some of these noodles in front of them and watching them try to pick up the squiggly shapes using their little wet fingers… ;-)

  5. Cookie1 February 26, 2015 at 9:09 pm #

    Thanks Helene. I’ve just bought a Philips Pasta Maker so will try these to compare the flavour. Could these be cooked in a soup please?

  6. ThermomixBlogger Helene February 26, 2015 at 9:56 pm #

    Hi Cookie! I hadn’t seen the Phillips Pasta Maker yet, so have just gone onto YouTube and checked it out. Looks like a fun gadget, but I want to be clear that you wouldn’t be using this spaetzle dough in that machine. As for your question about cooking them in soup… I would say “yes” but with a cautionary note. You could “cook” them by dropping them directly into a gently boiling soup, or add them to soup later. If making the dough above with 3 eggs, I think you’d probably end up with too much spaetzle for one pot of soup (unless you made a huge pot of soup). Also, if the noodles remained in that warm soup for a long time they’d start to get mushy and break apart. If I were given the choice, I think I would pre-cook the spaetzle, keep them in the fridge and add them to the soup to heat through just before serving. This way you have more control over the outcome. That’s just my opinion though… you may well feel otherwise :)
    Sounds like you are going to have fun experimenting with your new pasta toy, and with spaetzle… wish I could be a taste-tester at your table ;-)

  7. A Canadian Foodie February 27, 2015 at 5:45 am #

    BRILLIANT! I love how you think and cannot wait to try it!

  8. Lesley February 27, 2015 at 6:59 am #

    Oh, this recipe is genius, Helene! I do have one of those spaetzle tools somewhere, but I’ve only used it once. I’m definitely trying these noodle babies!

  9. ThermomixBlogger Helene March 2, 2015 at 10:33 pm #

    Thanks Valerie… I’m sure you’ll have no trouble pairing these Spaetzle with something from your own collection fabulously Canadian recipes ;-)

  10. ThermomixBlogger Helene March 2, 2015 at 10:37 pm #

    Hi Lesley — thanks for visiting :) Please remember if you decide to use your spaetzle tool instead of the Varoma, you’ll want to make the batter thicker by adding flour. The recipe above is for a thinner batter, specifically intended for working with the size of holes in the Varoma. (Different Spaetzle tools need different batter recipes.) (Sorry if it seems I’m dwelling on this point but I really want everyone to succeed at this fun recipe and not get carried away using this thinner batter with a more traditional large-holed Spaetzle tool.) Cheers to you from Canada :)

  11. Marina March 8, 2015 at 9:55 pm #

    Hi Helene, These Spaetzle look lovely but due to dairy intolerance I cannot use the yoghurt. Do you have any suggestions for making the plain version (initially, anyway)?

  12. ThermomixBlogger Helene March 8, 2015 at 11:36 pm #

    Hi Marina — I feel quite certain you could do it with a soy yoghurt type of substitute, (mashed tofu?) or maybe even a thick cashew cream. You want something that has the consistency of thick yoghurt, or else the batter will be too thin. (You could also just add more egg and flour, as long as your batter ends up like very thick pancake batter.) That said, I have done them with a puree of kale etc, just as long as what you substitute is not runny, you should be fine. (pureed cauliflower, mashed potato maybe?) If you can wait a few days I will experiment with a dairy free substitution and let you know. Sadly I can not do any cooking/testing tomorrow as they are doing work on my street and there will be no power to the house all day.

  13. Marina March 9, 2015 at 12:53 am #

    Thanks very much for your super fast response, Helene. I won’t be making this for a few days so waiting for your results will be no problem, although some of your suggestions sound very good as well. Hope your cooking free day goes well tomorrow for you.

  14. ThermomixBlogger Helene March 9, 2015 at 2:50 am #

    Hi Marina! Just wanted to let you know I made this recipe for dinner tonight using medium tofu instead of yoghurt. Just for you! Okay… also for others who would like a dairy-free option :) The noodles turned out beautifully and I have posted a new set of photos to show you the result. You’ll find those photos now at the bottom of the post (above these comments) or you can click this link. You may notice that in this new set of photos the batter is thicker than in the other photos and that’s probably just because the tofu was a bit thicker than the yoghurt. No worries! As long as the dough can pass through the holes with the help of a good spatula, all is well. The pressing of the dough and actual hands-on aspect took about two minutes, but with prep and clean-up was about 20 total. Very satisfying for such a healthy and easy home-made alternative to pasta. Tonight’s tofu-egg-noodles were absolutely excellent, true comfort food on a cold and windy night here. Thank you for the idea Marina! Big cheers, H.

  15. pinkoo March 9, 2015 at 3:06 am #

    can we make sundried tomato egg noodle with varoma instead of piping bag

  16. ThermomixBlogger Helene March 10, 2015 at 11:56 am #

    Yes pinkoo, absolutely!

  17. Mia March 11, 2015 at 12:52 am #

    is it possible to use something els than plain flower ? As we dond eat white flower , ore white rice etc. it looks so good would like to try .

  18. ANDYTR March 11, 2015 at 4:42 am #

    Très belle idée de faire ces nouilles au tmx, je n’y aurais pas pensé,
    amitiés de FRANCE, de la PROVENCE

  19. ThermomixBlogger Helene March 11, 2015 at 11:33 pm #

    Hi Mia — I’m confident that you could do this with whole wheat flour (full grain flour) if you grind it nice and fine using you Thermomix before starting the recipe. The key is that you don’t want too many large flakes or “bits” in the batter or it will be too lumpy to pass through the varoma holes. Now, if you are asking about using alternate types of flour such as rice flour etc, I’m not so confident. I have researched this extensively and have tested it a few times — the results were never satisfying enough to me. There are indeed a few recipes online for “gluten free spaetzle” but when I tried adapting these I found the noodles always disintegrated too easily for my liking and didn’t hold up that well. More experimentation is needed and I’m happy if you find a formula that works. Just let me know and we can mention it here for others to benefit :)

  20. Marina March 12, 2015 at 1:08 pm #

    Gosh, things move quickly on your blog, Helene. Many thanks for going to the trouble of testing out and posting a tofu alternative of this recipe. I am very much looking forward to giving this a try very soon.

  21. ThermomixBlogger Helene March 12, 2015 at 2:21 pm #

    You are welcome Marina :) I’m not usually too quick or responsive these days, due to so many other commitments, but this was one test I really wanted to do for your sake, and for all the others who might have been wondering. Plus, I don’t need much encouragement to make the spaetzle noodles as they are do yummy. I love that I never buy pasta any more!

  22. Lucy @ Bake Play Smile March 12, 2015 at 3:50 pm #

    WHAT!!!?? You have just totally blown my mind!! I have never made Egg Noodles in my Thermomix! I am 100% making these on the weekend. How delicious! Happy Fabulous Foodie Fridays! xx

  23. ThermomixBlogger Helene March 12, 2015 at 10:30 pm #

    You GO Lucy! :)

  24. Marina March 16, 2015 at 12:41 am #

    Well, I made these yesterday and they were great. Very easy and quick, as you said. I used silken tofu and that mixture worked perfectly, even though I forgot to add the salt and failed to follow the last instruction to cook them for a little longer they turned out perfectly. I am so happy and they really were lots of fun to make.

    I see what you mean about having everything ready to clean your varoma and TMX, though. I did that but forgot to pop a spatula into the washing up water and, although it was actually easy to clean, had it been the varoma with all the holes or the TMX with the blades I would have not been nearly as happy, so thank for emphasising that part of the process.

    Thanks again.

  25. ThermomixBlogger Helene March 22, 2015 at 2:51 pm #

    Hi Marina :) Thanks so much for visiting, for trying the recipe, and for your feedback… I’m so glad you enjoyed these noodles and that you paid attention to notes about how proper prep will save on clean-up time. (I learned this lesson the hard way, so wanted to help others to avoid the hassle.) Happy mixing, H!

  26. Marcel April 4, 2015 at 12:50 am #

    BOOM!! just done this recipe in under 10min. beautiful soft pillowy spaetzle. thank you

  27. ThermomixBlogger Helene April 6, 2015 at 9:48 pm #

    Great to hear this Marcel — your comment made my day! I’m so glad you tried the Spaetzle recipe, and that you enjoyed them. Yum yum :)

  28. Sandra Spielberger November 24, 2015 at 2:53 am #

    I think your idea of using the varoma to make noodles in the thermomix is very clever.
    But in no way could you call the product Spätzle !!!
    I am swabian (from southern germany) and grew up on “Sauerbraten mit Spätzle”. Spätzle is one of our national dishes and under no circumstance would you use anything else except eggs (5), flour (about 450 g),water (about 250 ml) and salt.

  29. Melanie March 4, 2016 at 2:09 pm #

    Brilliant! Hands down the best I’ve ever made, and I even have and I have the proper gadget. I like the flavor and consistency the yogurt adds.

  30. Anja July 4, 2016 at 3:02 am #

    Hello, my name is Anja and I am from germany. Spätzle ist a real swabian-german speciality , but only made from eggs and wheatflour. 1 medium egg and 100g flour for 1 person, originally beaten with a big woodden spoon called “Kochlöffel”. I used the german tm31 for 15 minutes level 5 to 6. The end result is a brilliant, bubbly dough. You must let the dough rest for at least 1 hour. Sorry for my bad english.

  31. ThermomixBlogger Helene July 4, 2016 at 11:11 am #

    Danke Anja — your English is great! I know this version of Spatzle is not traditional, but it’s faster, it works well and everybody here loves it ;-) Grusse aus Kanada!

  32. Ingrid August 10, 2016 at 12:28 am #

    Hi, here comes a comment from a Bavarian-German TM31user from New Zealand.
    I have made Spätzle for decades, varying ingredients when following different diet suggestions- we think spelt flour just gives the best flavour!
    I was skeptical at first with the yoghurt in it! But, my family- grown up kids now- likes the yoghurt version.

    Thanks for the chart with the proportions, the recipe works every time. I didn’t knead the batter today, but it rested for about 10 minutes. Pretty fool proof recipe, works with the Spätzle-maker tool.

    I own a “Spätzle Hobel” but have used substitutes: colander with good holes and pizza baking tray with holes work well, best with a flexible dough scraper.
    Used the Varoma tray but the Spätzle are a bit too small for my liking.

    Large amounts can be made ahead in batches: use a sieve ladle to scoop them into a bowl with cold water when cooked.
    Then store in bowl in the fridge or freeze them in a thin layer in a resealable bag. Take out as many as you need, let briefly thaw and fry them with butter in a pan.
    Some people don’t turn them much in the fry pan but let them get crusty!
    Or heat them in the oven, lid on, with a bit of water to create steam.

    Try layering the Spätzle with a flavourful cheese, bake till the cheese is melted and top with browned onion rings to serve!

    When you go to a Bavarian restaurant where they offer them on the menu you can order a bowl of Spätzle as a side dish. A favourite with children! Ours preferred them just with butter, but a simple gravy from one of the slow roast meat dishes lifts this to another level! Also a great meal with a garden salad.

    We also use the above mentioned tools to make liver spätzle, a batter with pureed liver.
    Cooked in broth or salted water, cooled and stored until needed. Re-heated in vegetable broth just before serving.

    Thanks for the recipe!

  33. ThermomixBlogger Helene September 18, 2016 at 5:30 pm #

    Thanks so much Ingrid, for your generous feedback and insights!


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