Spätzle

1 cup white flour
¾ cup eggs - usually about 3 (farm fresh are best)
¼ cup milk, at least 2% if not whole
salt and pepper

Mix the eggs into the flour until you get a stiff batter. Add the milk only at the point it is necessary, or at the end. The dough should be stiff and drop very slowly.

If you don´t have a Spätzlehobel, in the US you can get one at Target (check store availability or buy it online). Or, flatten the dough on a sheet of parchment, cool in the fridge for a few hours, then cut into thin strips, then cook them as below.

Using the Spätzlehobel, place it over a pot of salted boiling water, and load the hopper, then slide it back and forth. Scoop the cooked Spätzle as soon as you are done with each hopper load.

Serving options:

  • Badische Knöpfle: Toss in grilled or braised onions and sauerkraut - as served in Baden-Württemberg
  • Kasspatzn: Cover in a good sharp Cheddar (such as Cabot, Aldi's black label, Black Diamond, or Farm Country from Michigan) , a Swiss cheese like Gruyère or Emmentaler, or Butterkäse; and mix in some grilled or braised onions - as served in Bavaria and Tirol.
  • Serve in a roux- or cream-based sauce such as cheese sauce, gravy, etc.
  • Bryndzové halušky: Use some leftover mashed potato in the dough like making gnocchi (replacing half the flour and milk) and serve with sheep's cheese and optional bits of fried bacon - a Slovakian national dish

"Spätzle" is Swabian or southwestern German dialect for "little sparrow". It is pronounced "shpetzleh" although most will just say "spatsel". You may see different dialectal variations of the spelling or other names, including in other languages, such as "halusky" in Slavic tongues.

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