Total Time
4hrs 10mins
Prep 10 mins
Cook 4 hrs

My grandmother used to make spaetzle. This is a family recipe, great with butter and cheese, stews, etc....like pasta

Ingredients Nutrition

Directions

  1. beat egg and water with fork and keep adding flour and beating with fork until dough is not too soft and not too hard (don't you love this description!?) - let stand covered in the refrigerator for a few hours, cook for 15 minutes in boiling water. when you cook it, either cut up on a cutting board, or put through a strainer or pasta maker to get small pieces.
  2. "not to soft and not to hard" -- hmmm -- means no longer runny or watery, but not so stiff that you can't mix it. When it starts feeling stiff to mix, it is probably enough flour.

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