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Spätzle

from Omi's kitchen

Spätzle is a type of pasta or dumpling made with eggs, typically serving as a side for meat dishes with gravy. Commonly associated with Swabia, it is also found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Slovenia, Alsace, Moselle and South Tyrol.

Before the use of mechanical devices, the pasta was shaped by hand or with a spoon and the results resembled Spatzen (sparrow is Spatz or Sperling in German).

Ingredients

  • 400g Flour

  • 4 medium Eggs

  • 1½ tsp Salt

  • 2 tbsp Oil

  • 60-120ml Water

Method

  1. Mix flour, eggs, salt and oil

  2. Add enough water while mixing until dough reaches correct consistency

  3. Allow to stand for at least 1 hour

  4. Pass through spätzle maker into boiling water

  5. Remove when it floats

  6. Fry in butter before serving

  7. Can be frozen

Notes

Perfect accompaniment for Geschnetzeltes

©2025, but feel free to use any of these if you invite us to the tasting!

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