Hungarian Spatzle

"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."
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Ready In:




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

Questions & Replies

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  1. ohgal
    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.
  2. graffeetee
    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.
  3. Montana Heart Song
    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.
  4. sanjuanisland
    The most important thing was forgotten. You can not use just a regular colander, it has to be the special spatzle maker with the big holes. Also I believe that 8 minutes of cooking time given here, is could be too long. Noodles are almost ready when they come to the top of the boiling water. I did not try this recipe, since i have been makint spatzle all my life. I never use milk, or butter in the mix. only water salt and eggs. (nutmeg is ok) Spatzle never served with rakott kaposzta, (that served only with bread). Spatzle served with paprikash chicken, or beef or as spatzle with eggs and bacon as a meal itself. (this is customary in the spring with the first fresh head of lettuce)


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