Total Time
23mins
Prep 15 mins
Cook 8 mins

Hearty wholewheat spatzle is delicious with a hungarian dish called Rakott Kaposzta (separate posting) and cucumber Salad (also separate posting). I like the pinch of nutmeg. Spatzle is served in lieu of pasta, dumplings, rice or potatoes. You may want to adjust the flour egg ratio, you can tell when you are pushing the spatzle through the colinder. Of course if you have a Spatzle maker all the better but the colinder works. There are many different recipes for Spatzel. Some use white flour, some have no milk and what you serve it with is up to you.

Ingredients Nutrition

Directions

  1. Whisk together the flour, milk,eggs, 1tbsp butter, salt& nutmeg if using, Blend until the batter is smooth (use your blender).
  2. Let the batter rest for 30 minutes.
  3. Set a colander over a pot of boiling water.
  4. Put half the batter into the colander and with a wooden spoon push the batter through the colander and into the boiling water.
  5. The size of the spatzle depends on how fast you push it through the colander.
  6. Reduce heat, cover and simmer for 8 minutes.
  7. Transfer the spatzle to a heated bowl, cook remaining half.
  8. Toss with remaining butter.
  9. Season, Serve.

Reviews

(4)
Most Helpful

I've been wanting a recipe for spatzle that is more diabetic friendly for my dh. This will be the one. Thanks for posting it.

ohgal January 07, 2013

this recipe works very well! i tried several recipes for spatzle and this one makes the most consistent results. plus i like that it uses whole wheat flour, as i use that whenever possible. and i find the directions more accurate, as i used to remove my spatzle from the water too soon, as many recipes say to remove them when they float to the top. i am lucky enough to have a spatzle tool (basically like a flat grating surface with a sliding feeder tube on top) and this is my go-to recipe now. served it last night with sauerbraten.

graffeetee January 01, 2013

There are many of us who do not have a spatzle machine and have to adapt to what we have and couldn't buy one in the areas that we we are located. This is a good recipe. Thanks for posting Bergy. I haven't done a review until now, too busy but I will make again.My family used water or milk in making spatzle and they were from Germany, depending on how "flush" they were,meaning if they had the resources for milk. They also served this with Scrapple made with pork, oatmeal, allspice and salt.(Not the cormeal kind). I was raised on Scrapple. Yumm! Again thanks Bergy.

Montana Heart Song March 25, 2007

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