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Small German style pasta type dumplings.

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88% of people like this recipe
( 8 votes )

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Servings: 4
Total Time: 1 hour + 30 minutes active cook time
Recipe by: Rae


1 1/2 cups flour
s & p
pinch nutmeg
1 egg
2 egg yolks
7 fl./oz. milk
2 TBSP butter
s & p
1 TBSP chopped parsley


1. Whisk the milk with the egg yolks and egg. In a separate bowl, whisk the flour with the nutmeg, 1 teaspoon of salt and 1/4 teaspoon of pepper. stir the egg mixture into the flour. Cover and refrigerate the batter for at least 1 hour or overnight.

2. Bring a large pot of salted water to a boil. Prepare a large bowl of ice water.

3. Carefully hold a colander with LARGE holes over the boiling water. Add about 1/2 cup of the batter to the colander and press it into the simmering water with a spatula or the back of a spoon. Repeat until all of the batter has been used. Cook the spaetzle for 2 minutes longer, then drain. Immediately transfer the spaetzle to the ice water, swirling the dumplings until all of the ice melts. Drain well

4. Melt the butter in a 12 inch sauce pan and brown. Add the spaetzle and toss together. Add the parley and s & p. Serve

Notes & Tips

This can be very frustrating. Follow the instructions exactly.

ONLY use a colander with LARGE holes or a spaetzle maker.

I think it is best if you have about 6-8inches from the bottom of the colander to the top of the boiling water.

If using the colander method use something hard to press the batter through the holes. A rubber spatula will not work. I recommend a wooden spatula.

Recipe Feedback

Rae picRae

I bought a spaetzle maker for under eight dollars online. It made this recipe SOOOOOO much easier!!!! I say do not attempt this recipe without a spaetzle maker unless you like pain, suffering and failure.

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