• Spaetzle

    10 votes
    Prep: 5 min Cook: 6 min Servings: 4
    by John Spottiswood
    300 recipes
    This is a simple and delicious recipe for Spaetzle. My friend Helmut normally does not add oil to his Spaetzle, but we did last night because it said to on the recipe on our Spaetzle maker. I think it helped make the dough slightly easier to work with and less sticky. Feel free to do without if you prefer.


    • 4 cups all-purpose flour
    • 5 eggs
    • 1 teaspoon salt
    • 1 teaspoon olive oil
    • 3/4 cup water


    1. In large bowl, combine flour, eggs, olive oil and salt. Add water a little at a time, stirring in to form a soft dough.
    2. Boil 2 quarts of water in a large pot. Squeeze dough out into the water by pressing through a colander with large holes or by using a Spaetzle maker (sold new on Amazon for $8-10). When noodles float to the top of the water, they are done (3 to 4 minutes). Serve as a side or main dish.

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    • Randy Kilbourn
      I love spaetzle! I like to cook mine in chicken or beef broth!
      • Rosanna
        They also drain spaetzle and the fry in butter or bacon grease. Very good. My exchange student from Berlin taught this to me.
        • John Spottiswood
          John Spottiswood
          Agreed Randy. If we weren't serving beef broth over the Spaetzle (which we usually do), cooking it in beef broth would add a nice flavor.
        • Debbi Simms
          Debbi Simms
          Tried this before its lovely
          • Anita
            • John Spottiswood
              John Spottiswood
              Hi Anita...looks like you got cut off in the middle of this review. Hope you'll get a chance to finish it!
            • laurel lee
              laurel lee
              Spaetzle is ALWAYS a crowd pleaser. In Germany, it is a staple, and I think they've got it right. We LOVE it. My kids like to help make it, cannot be stopped eating it, and ... well, cleaning up after it is not my favorite part (but it's worth it. Just make sure that no matter what you serve on it (meat sauce, just cheese, or cheese and ham), make sure there's some beer or wine on the table and left over to make the cleaning up a little more pleasant. Thanks John for sharing this incredible dish.
              • Iudit Paton
                Iudit Paton
                i love to serve spaetzle with paprikash (lamb,veal, chicken or pork). it is the best for this dish.
                • John Spottiswood
                  John Spottiswood
                  I agree it is great with paprikash. I hope you'll post your favorite paprikash recipe for us to try Ludit!
                • RobbieD
                  I made this and it turned out okay but it lacked the smoothness or most spaetzle and that spaetzle specific flavor. A little heavy.


                  • Doris Samson
                    Doris Samson
                    My mother used to place the dough on a wooden board and with a knife cut off small bits and scrape them into the water, it worked well and there was no mess to clean up. Thanks for the recipe.
                    • John Spottiswood
                      John Spottiswood
                      That's a great technique tip. Thanks for sharing Doris!
                    • Pam's Midwest Kitchen Korner
                      Pam's Midwest Kitchen Korner
                      This is great and I have to give it a try! Thanks for the recipe!
                      • John Spottiswood
                        John Spottiswood
                        Hope you like it Pam!
                      • Katherine
                        My grandmother and mother used to make this. They used a large fork to drip the mixture because the colander became so messy and difficult to clean. Thanks for reminding me about Spaetzle. It's perfect on cold fall and winter days.
                        • John Spottiswood
                          John Spottiswood
                          Thanks for the personal story Katherine. Makes me want to cook some more!

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