Recipe by Acerast

This delicious recipe from "German Cooking" by Marianna Olszewska Heberle is the one I turn to when I am cooking German food. We love the hint of nutmeg. DH loves spätzle tossed with butter and served with my sauerbraten. Spätzle may be added to soups or broth, or tossed with herbs or bread crumbs. Guten Appetit!

Ingredients Nutrition


  1. Sift flour, salt and nutmeg into a medium bowl.
  2. Make a shallow well in the center of the flour mixture.
  3. Pour eggs and milk into the well of the flour mixture.
  4. Beat several minutes with a wooden spoon.
  5. The dough should be soft and slightly sticky, yet elastic.
  6. Add a bit more flour if the dough is too soft.
  7. Bring 5 to 6 inches of water to a boil in a large pot.
  8. Be careful not to be burned by the steam or boiling water - choose one of the methods below to form your spätzle:.
  9. Method 1: (I usually ask for an extra set of hands when doing this) Put the dough into a colander.
  10. With a wooden spoon, or floured fingers, push the dough through the holes of the colander.
  11. Cut one-inch noodles from the outside of the colander into the pot of boiling water.
  12. Cook as directed below; repeat as necessary until all noodles are cooked.
  13. Method 2: Put the dough on a plate or cutting board held to the side of the pot.
  14. Cut thin, one-inch strips of dough.
  15. Slide the dough pieces into the boiling water.
  16. Cook as directed below; repeat as necessary until all noodles are cooked.
  17. Method 3: Using a spätzle maker (this is an actual tool) form and cut your noodles according to the manufacturer's instructions.
  18. Cook as directed below.
  19. **Cooking Instructions.
  20. **For each of the methods cook only as many noodles as fit on the surface of the boiling water at one time.
  21. **Gently boil for 6-8 minutes or until noodles are fully cooked.
  22. **Remove from water with a slotted spoon.
  23. Toss with butter, herbs, bread crumbs, or grated cheese OR add to soups or broths.

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