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Homemade German Spaetzle

  • Prep Time: 30 Min
  • Cook Time: 25 Min
  • Servings: 6
  • Recipe Views: 967 Views

Much like a German pasta or dumpling, spaetzle is a very simple recipe that is affordable and filling. It can be eaten alone, as a side dish or you can add it to soup. The great thing about spaetzle is that it can quickly be made using a few ingredients that you probably already have in your pantry.

Take your time forming the dough. Making sure that it is consistently mixed will ensure you get a smooth spaetzle after cooking. While you can use a mixer with a dough hook, the traditional method of making spaetzle is to work the dough by hand.



Large soup pot filled with water. Salt and pepper to taste

Step 1

1 cup flour: Add the milk, eggs and salt to the flour mixture. Mix it by hand until it is thoroughly combined. If the dough ends up being a little dry, you can add a little more milk. You can also correct an overly moist dough by adding a little bit of flour at a time. The dough should be smooth and stay together. You want to avoid a dough mixture that’s overly crumbly.

Step 2

¼ cup milk: Stick to a whole milk variety for the best results. The milk should be added to the dough a little at a time while you’re mixing it in.

Step 3

2 eggs: Add one egg at a time, mixing the eggs into the dough mixture.

Step 4

¼ tsp salt: Add the salt to the dough. Try to refrain from using a very coarse salt. You can use a coarse salt to taste once you’ve cooked the spaetzle.

Step 5

Pot of water: While you’re making the dough, have the water heating on the stove. You want to bring it to a slow boil. When your dough is ready, take a tablespoon size dollop, and add the dollop carefully into the pot of water. You can boil a few at a time. You can remove the spaetzle with a slotted spoon when it begins to float to the top of the pot.

Serving Suggestions

There are different toppings that you can enjoy with this dish. Many people like to use a little bit of butter, salt and pepper. You can also fry some onions or bacon to serve on top. You can fry the spaetzle in the bacon grease if you like them a bit crispy. Sour cream is also a commonly used topping.

I have been a chef for over 16 years. I cook in New York, NY where chefs need to be 100% on their game because the competitive nature and amazing cuisine in New York is off the charts. My specialty types of cuisine are Italian, German, Greek, Mexican, and Southern.

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