Recipe courtesy of Joanne Christ and Erich Christ

German Egg Noodles: Spaetzle

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  • Level: Easy
  • Yield: 15 servings
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1 pound flour

7 eggs

1 teaspoon salt

Water, as needed


  1. Combine flour, eggs, and salt. Add enough water to make a batter the consistency of light cookie dough. Beat well until some air bubbles develop. Let the batter rest.
  2. Prepare a large pot with salted water. Bring to a boil. Scrape thin rolls of batter from a chopping board or run the batter through a sieve or spaetzle maker into the boiling water.
  3. Remove cooked spaetzle from the boiling water with a strainer and serve immediately or place in warm water if you are using the noodles soon but not immediately, or place noodles in cold water if you will be refrigerating or freezing.
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