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Handgeschabt Spaetzle

These are a Spätzle but not pushed through a device with holes. The word ...Hand-geschabt refers to them being hand-scraped, from a board with a knife off into the soup. It is fun to try this and not as hard as it may look.

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4 eggs (or more)
½ egg-shell of water for each egg used.
All purpose flour , ( Enough flour to make a thick batter about 1 and 1/2 to 2 cups. This will depend on the size of your eggs.)

A pinch of salt
1 / 4 teaspoon fresh grated nutmeg (optional)

printer friendly


Crack the eggs into the pan, add the water and whisk.

Stir in a little flour at a time.

Grate a little nutmeg in there if you want. I am sold on it, but I like FRESH grated nutmeg over the powdered.


The batter needs to be the right thickness. You can see that it doesn't clump, but it doesn't pour.
I beat this about 50 or 60 times to develop some elacticity (gluten).


Spread the dough very thin on a cutting board. I like one that has a handle. This will take a little
practice to find the right thickness and to get it right.

You can use a cutting board , or I have seen some people use a think metal pancake turner.
Put some dough on the back and Spread it out.


Here is a video of a pro making them.  


They freeze nicely also .....Here is how I do it.

First lay them on a plate or pan spread out
so they can freeze individually and not in a clump.

When they are frozen chip them off and put them in a plastic storage bag, and you all these individual frozen noodles.

You can take out as many as you want when you are ready to cook them.
Just put in a frying pan and heat with a little butter, or dunk in boiling water,
then lift them out and shake off the water.


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Classic Spaetzles

Home made German Cut Noodles

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Last updated February 23, 2011