How to make spaetzle, the easy way.

Picture of How to make spaetzle, the easy way.
Spaetzle (or spätzle) is a flour dumpling that comes from somewhere in Europe, according to Wikipedia the original source is unknown. Every time I have ordered it from somewhere it's been from either a German or Austrian place. So there you have it, now on to the fun part.
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Step 1: Gather Your Ingredients

Picture of Gather Your Ingredients
The basic recipe I use is a very simple one, though I have seen others that vary mainly in garnishment. You will need:
1 cup flour (any kind should work, maybe you should try a fancy one, I just use white flour)
1/4 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 tablespoons butter
a pinch of freshly ground pepper (this is totally optional, though again, try something fancy like white pepper)
a gallon size zippered plastic bag (or a pastry bag if you have one)

Step 2: Mix the Dry Ingredients

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In the plastic bag, mix the flour, salt, nutmeg, and pepper if you are using it. If using a pastry bag just mix in an appropriate sized bowl.

Step 3: Mix the Wet Ingredients

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In a separate bowl, beat the eggs and mix in the milk.

Step 4: Mix the Wet and Dry Ingredients

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Pour the milk and egg mixture into the plastic bag, zip it up and knead it until thoroughly mixed and sticky.

Step 5: Get a Big Pot o' Water Simmering

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I mean pretty big here, we're talking like a gallon of water.

Step 6: Prepare the Bag

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Try and smoosh all the dough into one corner of the bag, even if you doubled the recipe (you'll probably want to once you try it) there should be plenty of room in the bag. Once it's all on one side, clear the very tip of the corner (pic 2), and cut it off (pic 3.) The smaller the hole, the smaller the dumplings (that's how I like it.) Keep in mind that the hole will stretch over time, and the longer you let the dumplings cook will also determine their size.
zedvaint1 year ago

In what way are "wienerschnitzel, sauerkraut, corned beef, bratwurst" eastern European foods? You may want to consult a map.

mixma (author)  zedvaint11 months ago


holly-g1 year ago
I'm really sorry I didn't like this recipe i.e. ingredients- way too much nutmeg. I understand I should have added it to my taste, but you did present a recipe...
One great thing is I know what not to do next time, now. With all due respect, thank you. I will serve them and see what happens; peace!
Orngrimm2 years ago
Hey! The idea with the bag is really cool! Fast, easy, cool.
I feel a bit embarrassed that i didnt think of that solution. :)
Broom Orngrimm2 years ago
Ditto! And I've puzzled over how to make them simpler for an embarassingly long time...
bajablue2 years ago
I love your no-fuss approach! I enjoy spaetzle with chicken paprikash of all things. ;-) Never browned it before, but I'll give that a go!

Thanks for sharing!!!
rickharris2 years ago
:-) memories :-)
This is the most amazing thing ever! I dated an Austrian boy when I was 14 and remember this dish vividly when visiting his Oma but could never find the recipe. It has haunted me for 14 years since. Thank you sooooo much for solving my culinary mystery.
BrittLiv2 years ago
I've ate and made many Spätzle, but never seen this method. Great idea!
scoochmaroo2 years ago
Fantastic! I always pushed mine through a colander, but this is much less cleanup. Brilliant.