March 13, 2018


Spätzle are a soft egg noodle found in German, Austrian, Hungarian, and other cuisines. When we make Spätzle it is usually as a side to German dishes like German meatloaf, Schnitzel, sausages with sauerkraut, Rouladen, etc. If you follow me over on Instagram and were checking out my stories recently, you saw that I was was having fun making these over the weekend. As I've mentioned here before, one of my favorite cookbooks is the classic The German Cookbook. The base Spätzle recipe comes from that book. I have a Spätzle maker that used to belong to my husband's grandparents, but they are not necessary for making Spätzle (although they are fun and help to make more all at once). You can serve them right out of the boiling water, or you can transfer them to a skillet and toss them with some melted butter and parsley, as I did here. They are terrific to serve with dishes that have a gravy and sauce as well. This recipe will feed about 4-6 people as a side dish.

2-1/4 cups all-purpose flour
1 teaspoon salt
1 large egg
about 1 cup water
3 tablespoons unsalted butter
2 teaspoons dried parsley

In a large bowl, stir together the flour and salt. Stir in the egg. Slowly stir in the water, about 1/4 cup at a time until a firm dough comes together.

Place the 3 tablespoons of butter into a large castiron or other non-stick skillet on the stovetop. 

Bring a large soup/stock pot of lightly salted water to a boil. Use your Spätzle maker to form the Spätzle into the water in batches (one layer of Spätzle in the water at a time). Alternatively, you can use a butter knife to cut small pieces of dough into the water, or even push it through a colander with large holes.

Let the Spätzle cook at a low boil for about 5 minutes. Use a slotted spoon or spider to remove the Spätzle from the water and place them into the skillet with the butter. Continue until all the batter is used.

Heat the skillet and toss the Spätzle and butter together. Stir in the parsley. Serve immediately.

What was I cooking one year ago?: homemade baby food purees (basic)
Two years ago?: stuffed sugar cookies
Three years ago?: coconut & turmeric cauliflower soup
Four years ago?: honey orange sherbet
Five?: tangerine coconut scones
Six?: Irish oaten rolls
Seven?: cheddar & scallion biscuits
8?: jasmine rice pudding


  1. Cool that you made your own Spätzle! Looks authentic, fresh and delicious, Amy.

  2. Love the looks of your spätzle. I've never made spätzle but I really do enjoy it. The best I've ever had was in a small town north of Munich. It was served with a dollop of barely whipped cream over it and boy was it good.

  3. I've never made spatzle but have wanted to try for ages. Looks delicious!

  4. so fun! spatzle is delicious.

  5. Spätzle is the best comfort food ever! Love the stuff, and yours looks great. I have a rotary Spätzle maker -- looks kind of like a food mill. Like yours better -- seems easier to use. Anyway, good stuff -- thanks.

  6. I LOVE spaetzle! I've only ever made it with nutmeg so I love that you use parsley. I'll have to try that next time!

  7. I have never tried spatzle, but it sounds yummy.

  8. i've always been fascinated by spaetlze and i love watching it get made! i guess it's time i watched my own hands make it, eh? :)

  9. Although it can not be considered a true Spaetzle, I experiment with the recipe to make it. Sometimes I will add Italian seasonings to the flour; dry ranch dressing; just plain garlic powder to the flour. Then sift it together with the salt before adding the other ingredients.

  10. Mmmmmmm I saw this last week on the Friday Frenzy--and I though shoot I NEED to make this--I think I found my inspiration for the week.

  11. My German roots are loving that you shared this recipe on the #Celebrate365 Pasta Party!


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