Spätzle Recipe



  • 3 eggs, beaten with yolks
  • 1/2 Cup of Milk (better than water!)
  • 2 Cups flour
  • Paprika
  • Pepper
  • Oil

  • Sliced White Onions

  • Butter
  • Salt

How to make Spätzle

I began making this dish just out of my desire to cook something where I could get down and dirty and eat it with the satisfaction of knowing I worked hard to make it. The total time for preparation is about 45 minutes, but it all depends on how messy you are!

As I have sifted through a number of recipes, I realized that the end result will never be as the recipe says. The items listed are just a starting point, but they will change quickly.

  1. Sift out the flour on a large, clean surface or large bowl, so it forms a "mountain," then dig a hole through the top (do not put away the flour, it will save you later!)

  2. Pour about half of the eggs and milk into the center of the flour "mountain" and begin merge the flour with the liquid. This is the messy part! (You might need a friend to help if it gets too wild.)

  3. After all is somewhat settled, add the rest of the milk and eggs and continuously fold the dough. This is where you must use your judgement. If you add too much liquid to the flour, it will become very sticky and your hands will be covered with dough. Don't be frightened. Add flour to your dough in small intervals until it no longer sticks to your hands or to the cooking surface. Add Paprika to your liking. This just adds a bit of color and makes it more interesting when you tell people your noodles habe paprika.

  4. Continute folding the dough a few minutes after it is at the consistency you want, then let it rest on the table, covered by a large bowl, for 30 minutes.

  5. After the 30 minutes are up, set a medium sized pot filled 3/4 with water and a bit of oil and salt to boil. After it boils, turn it down and let it simmer.

  6. There are many things you can do with the dough to make it into Spätzle. The laziest method is to just break off pieces of dough. But you must be careful that your pieces are not too big, because they will just taste doughy.

  7. The second method involves more flour, a rolling pin, and a cutting tool. Spread out flour to completely cover the cooking surface. Roll out the dough and cut it into small pieces, maybe the size of a nickle. You will want to be generous with the flour, on your rolling pin and on the dough. Any spot not covered with enough flour will be very sticky, and most likely you will end up back at Part 6. But, I assume you will use common sense as far as what too much flour is. Remember, you are cooking Spätzle, not flour lumps.

  8. This method I find the easiest. Take between 5 and 10 chunks of dough and roll them into long "snakes," like you might do with silly puddy or playdough, and make sure the dimater is even down the line. With a knife, cut small pieces from each "snake" to make into Spätzle.

  9. No matter the method you use, the actual cooking process is very quick. Once incerted into the water, the Spätzle take no more than 2 minutes. Once they floar on the surface, they are done. Remove them with a slotted spoon. If they do not rise so quickly, stir around the water because a few might have stuck to the bottom of the pot. Do not over crowd the pot. Cook the Spätzle a few at a time then place them in a bowl until all are finished.

  10. Set aside the Spätzle when they are finished cooking.


  1. In the same pot as you used to cook (without the remaining water), or in a different pot, add the sliced onions and about a tablespoon of butter. Let the onions cook thoroughly, until clear, then add the Spätzle.

  2. Salt, pepper, or butter up the product as you like it. Let all cook together for a few minutes, so the Spätzle that might have cooled off can become hot and read for consumption.

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