This recipe is private


Russ Myers


These tiny teardrop-shaped German noodles are served as a potato substitute (though in Germany they are often served in addition to potatoes). They're good with all kinds of meats, and also as a soup garnish.


★★★★★ 2 votes

4 servings
20 Min
4 Min
Stove Top


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1 C. sifted flour
1/2 tsp. salt
1/8 tsp. nutmeg (optional)
1/8 tsp. paprika (optional)
1 egg, lightly beaten
1/3 C. cold water
2 Tbs. butter, melted

How to Make Spatzle


  • 1Sift flour with salt, and if you like, spices. Mix egg and water and add slowly to dry mixture. Beat hard until smooth (batter will be quite thick). Bring about 2 quarts of well-salted water (or chicken or beef broth) to a slow boil in a large, heavy saucepan. Balance a colander on the rim of a saucepan so that it is well above the water. Spoon about 1/3 of batter into colander, then carefully press through holes, letting spatzle fall into water. Cook for 3-4 minutes, lift out with a slotted spoon, and keep warm while cooking remaining spatzle. Toss spatzle with melted butter and serve hot.

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About Spatzle

Main Ingredient: Flour
Regional Style: German
Other Tag: Heirloom

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