On Line Cookbook

German Spaetzle

Recipe Information


  • 3 cups (700 ml) flour
  • 4 eggs
  • 1/4 tsp (1 ml). nutmeg (optional)
  • 1/2 tsp (2 ml). salt
  • 1 quart (950 ml) cold water
  • Stir flour, eggs, salt, and 1/2 cup (125 ml) of water.
  • Beat until batter is smooth and no longer adheres to the spoon.
  • Add water as needed.
  • The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle-maker with large holes.
  • Bring a pot of salted water to a boil.
  • If you have a Spatzle press, press the dough through the press and into the boiling water.
  • If you do not have a press, place dough on cutting board and roll out.
  • Cut dough into tiny noodles.
  • Add noodles to boiling water.
  • They cook quickly and are done when they float back to the surface.
  • As the noodles finish cooking, remove them with a slotted spoon.
  • You can saute the noodles in 1 Tbsp (15 ml). of butter before serving.
  • Other suggestions:
  • Serve with a brown gravy or beef stock.
  • If you don't want to use the egg yolks, use the egg whites and add some yellow food coloring for a nice color.