How To Make Spaetzle

There’s nothing like homemade spaetzle. But no really, there isn’t! The store bought stuff doesn’t even come close to mimicking the glory that is this Eastern European delicacy. To taste the good stuff, you either have to make it yourself or have had some that someone else made. This tasty, melt-in-your-mouth egg noodle/ dumpling-like dish can typically be found in the cuisines of Germany, Austria, Hungary, Alsace and Switzerland. And although it seems like something that would go well with more savory dishes like a stewed lamb or Beef Stroganoff, it can actually be served as a dessert as well. One of our favorite recipes is called Kirschspätzle and involves some fresh cherries and a sauce of clarified butter, brown sugar, cinnamon and nutmeg. We’d whip up some spaetzle in a heartbeat for it!

So follow along with our culinary chef as we teach you how to make homemade spaetzle in this online cooking class! It will quickly become one of your all-time favorite comfort foods!


12 eggs
1 qt water
3 lb flour
2 tsp salt
½ tsp nutmeg
8 oz whole butter
Salt and pepper to taste
Chopped fresh parsley for garnish

1. Whisk eggs. Add water, flour, salt and nutmeg. Mix by hand until well blended; the batter should be a smooth paste. Add more flour if needed. Cover and refrigerate the batter for one hour.
2. Place the batter in a Spaetzle maker, perforated steam table pan or colander suspended over a large part of salted boiling water. Work the batter through the colander’s holes using a plastic bowl scraper or rubber spatula. The batter should drop into the boiling water.
3. Cook the dumplings in the simmering water until they float to the surface-about 3 or 4 minutes. Remove them with a skimmer and shock them with some cold water.
4. Before serving, sauté the dumpling in butter to heat through. Season and garnish with chopped parsley.

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