• Spatzle
  • Makes 8 cups
  • 4 egg yolks
  • 1 egg
  • 1 3/4 cups milk
  • 1 pound (about 3 cups) flour
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh minced parsley


In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and with a whisk, mix until well blended. Cover the bowl with plastic wrap and refrigerate. Allow the batter to rest for at least 1 hour.

Bring a large pot of salted water to a boil. Place a spätzle maker of the pot or a colander with large holes over pot. Place the batter on the pan and force through the holes to form spätzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spätzle to a bowl of ice water to shock. Allow to cool and drain well. Stir in 1 tablespoon of olive oil to help prevent sticking. (At this point you can cover and refrigerate up to 2 days).

In a large sauté pan, add 2 tablespoons olive oil over medium high heat. Add cooked spätzle and sauté until golden. Season to taste with salt and pepper. Add 2 tablespoons butter and sprinkle with parsley.

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  1. Pingback: Beef Rouladen with Spätzle and Red Cabbage | An Inspired Kitchen

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