READY IN: 50mins
Recipe by MGT1103

This recipe came from a German cookbook that my brother sent to me. You can do all the above before hand, less then 2 hours before you're ready to eat. It is especially good with the Jaeger Schnitzel sauce that can also be found on recipezaar.

Top Review by Chicagoland Chef du

VERY good. I have been making spaetzle for years but wanted to tweak it. The nutmeg is a lovely touch. I did have to use more milk to get it to the stage I like best for the spaetzle maker (see photos) . My gramma told me that "once the batter starts to trail after the spoon, you're done." A thicker batter would work well if you are cutting it into the boiling water. Depending on what you are serving with this, you may want to make more. I served a beef & mushroom gravy over it, OH YUM! Thanks a bunch! UPDATE 4/21: made it again tonight by request, YUM!

Ingredients Nutrition


  1. Combine flour, nutmeg, and salt in a bowl and mix well.
  2. In another bowl, whisk egg and milk.
  3. Make a well in the center of the flour, pour in the egg mixture.
  4. Beat with a wooden spoon until elastic feeling
  5. Bring some water to a boil, and push batter through a spaetzle maker. You can also just cut the batter into small sized pieces and toss into the boiling water (but it takes a while to cut all those pieces).
  6. Boil 6-8 minutes, until they start floating and aren't real doughy.
  7. Remove and drain.
  8. Before serving, melt butter and toss spaetzle over medium heat for 5 minutes.

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