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Homemade Spaetzle (Spatzle)

Prep Time15 minutes
Cook Time3 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Hungarian


  • 18 ounces sifted flour
  • 4 large eggs
  • 1 tablespoon olive oil
  • 4 tablespoons heavy cream
  • 1 tablespoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon ground nutmeg


  • Combine all the ingredients as described above but just before your arm falls off.
  • When boiling the spaetzle, use a big pot with maximum water and plenty of salt.
  • Cook the spaetzle in small batches, when they float to the top of the pot skim them out and put them in a cold-water bath just until they are cooled.
  • Then coat them with a little oil so they don't stick together.
  • To reheat the cooked spaetzle, just sauté them up in a little butter. If you are going to sever them right away, don't cool them just toss them in a little melted butter.


If you use a special spaetzle sieve, just a plain colander or even if you put the batter on a wooden board and flick little pieces of the dough into boiling water, the most important thing here is too keep the batter as far as you can away from the steam. The steam will make the dough very gooey.