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This traditional German dish is one of the most popular dishes in our family restaurant. It is so delicious when served with schnitzel or Parmesan cheese.—5;Essen Haus, Bob and Gail Worm, Madison, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    2 servings


  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • Dash white pepper
  • 2 eggs, lightly beaten
  • 1/4 cup milk
  • 4 quarts chicken broth or water
  • 2 tablespoons butter
  • Grated Parmesan cheese, optional


  • In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.
Nutrition Facts
1 cup: 326 calories, 7g fat (2g saturated fat), 190mg cholesterol, 920mg sodium, 51g carbohydrate (2g sugars, 2g fiber), 14g protein.

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  • ambonito
    Dec 17, 2012

    I made this recipe to use instead of noodles in a Uber-Braten Kielbasa and Sauerkraut Casserole. I used a spaetzle grater and they came out great.

  • dnye
    Aug 3, 2008

    You can buy a spaetzle maker or potato ricer online for about $20 (get the kind that has 2 handles that you squeeze together) We got ours in Germany, but they are available here. It's the only way to make spaetzle.

  • keverwann
    Mar 11, 2008

    Not all of them floated, but it was easier than trying to force the dough through a collander.