Swabian spaetzle

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Prep time:

Cook time:

Serves: 4

By BoffinMum



  • 1 tsp salt

  • 200ml water

  • 6 eggs even better if they're fresh from a MN chicken

  • 50g melted unsalted butter or sunflower oil

  • 500g plain flour


  1. Put the flour in a big mixing bowl. Make a well in the middle and break the eggs into it. Add the salt and the melted butter or sunflower oil. Then add the water and beat by hand or with a mixer until you've got a smooth dough that drops off your spoon.
  2. Here comes the fun bit now. Boil up a very big pan of water and then put a steamer pan with big holes over the top, or anything that you have which has similar holes (we're probably talking about 5mm diameter minimum). Put a tablespoon of the dough onto the steamer and then scrape through with a big spatula or any convenient credit card-type thing, so little worm sized pieces of dough drop through to the pan underneath. Do this until you have used all your dough up.
  3. Then cook the little dough worm things (the Spaetzle) for about 2 minutes before draining and tossing in sunflower oil or butter. You can then serve the Spaetzle as a complete meal with cheese sauce, or porcini/chanterelle mushroom sauce, or just on their own as a side order with a grilled chop or stew or something like that.

Handy Hint

Allow plenty of time to do the dough scraping activity as your hands will get quite hot and you will probably need frequent breaks.

Additional Information

  • Snack

  • Vegetarian

  • Dairy Free

  • Nut Free

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  • BoffinMum 10/05/10 17:01

    This is a traditional recipe from the Swabian area of Germany, which is around the Black Forest and Stuttgart. It is an extremely versatile store cupboard recipe that is also very comforting and adored by children and adults alike. It is particularly suitable for babies with a few front teeth as the Spaetzle are very soft and easily chewed.