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Emma's Spätzles

Spätzle, or Spaetzle with Butter Crumb Topping  This is my grandmother's recipe

Spätzle or Spaetzle's are a small baby dumplng that is popular in particular in the southern state of Swabia, Germany. The Spaetzle has a long and interesting history.
Read about the History of Spaetzle Here


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| Cook time: | Total time: | Yield: 4 cups , Serving size: 1 cup | Calories per serving: 277 gr| Fat per serving: 7 gr | carbs per serving: 29 gr | protein per serving: 5 gr

Makes 4 servings

2 eggs (or more)
½ egg-shell of water for each egg used. This is about 1/4 cup
Enough flour to make a thick batter, about 1- 1/2 cups
A pinch of salt
1/4 teaspoon fresh grated nutmeg

For the crumb topping:
1/ 2 stick of butter 4 tablespoons
1/3 cup bread or cracker crumbs

Start a Pan of Boiling Water
about 2 quarts add 1/2 teaspoon salt

printer friendly           Metric Conversion Chart


Different Spätzle Tools

Norpro Spaetzle Maker  

Spaetzle Press

Kuchenprofi Spaetzle Lid & Scraper in 18/10 Stainless Steel  

A colander will work in a pinch too

Spaetzle Board & Scraper - Best Swabian Spaetzle  

Get pan with salted water simmering.

Crack the eggs into the bowl. fill half of 2 egg shells with water and add. This is the way my grandma did it. You can add 1/4 cup of water also.


Add 1/2 cup of flour and Beat until smooth.

Add more flour and continue to stir till you have a stiff batter.. It will start to leave some ripples in the dough as you stir. This means it is developing some gluten. The dough should be a lot thicker than pancake batter but not as much as bread dough.
let the dough sit a few minutes.

Cooking the Spaetzle
Here I am using a pot we drilled 3/8 inch holes in for a Spätzle tool. Put your tool over the boiling water.

Pour in a small amount of batter and push the dough through the holes of the pan with the wooden spoon into the boiling water. Continue adding the rest of the batter a little at a time and push the dough through.

I also like the slide tool even though I don't use the hopper. I just find something that works well to push the dough through, like this dough scraper.

a rubber scrapper works well

a thick wooden spoon with a flat bottom.


Cook the Spaetzle for 5 minutes

Lift the Spaetzle out with a skimmer or slotted spoon and place in a serving bowl. If your going to serve them another day rinse, cool and toss with a little oil.

Butter Crumb Topping

Melt the half stick of butter in a frying pan and add the bread crumbs and brown.

Toss in the Spätzle, and fry for a minute to blend the flavor of the buttered crumbs with the Spätzle.



Serve with a Stew or Roast. The Spätzles are great with gravy also.


Handgeschabt Spaetzle

Spaetzle cut by hand with a knife on a board and pushed into the simmering water.


Spaetzle layered with Emmentaller Cheese and topped with caramelized onions


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Last updated March 22, 2013