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Spaetzle Recipe

Spaetzle Recipe: Little “Sparrows” from Sudtirol

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5 from 2 reviews

  • Author: Kathy Bechtel
  • Total Time: 25 minutes
  • Yield: 4 1x


Spaetzle, or spätzle, is a rustic pasta most commonly associated with Germany, but is equally prevalent in the Sudtirol region of Italy.


Units Scale
  • 1 1/2 cups (150 g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 1/4 teaspoon nutmeg
  • 3 eggs
  • 3/8 cups (90 ml) milk
  • 2 tablespoons (30 g) unsalted butter
  • 2 tablespoons parsley, finely chopped


  1. Prepare the Dough:
    • In a medium bowl, mix flour, salt, pepper, and nutmeg.
    • In a separate small bowl, beat the eggs.
    • Gradually alternate adding the beaten eggs and milk to the flour mixture. Aim for a brownie batter consistency.
    • Adjust the dough with more milk if too stiff or more flour if too wet.
  2. Cooking the Spaetzle:
    • Bring a large pot of salted water to a boil.
    • Use a spaetzle maker, colander, or grater to press about 1/4 of the dough through holes directly into boiling water.
    • Once noodles rise to the top, skim them off with a slotted spoon and transfer to a sheet pan.
    • Repeat the process until all noodles are cooked.
  3. Finishing the Spaetzle:
    • In a large sauté pan over medium heat, melt the butter.
    • Add the cooked spaetzle noodles and stir to coat them in butter.
    • Season with parsley, salt, and pepper.
    • Serve the spaetzle warm as a side dish.


  • Consistency is key; adjust the dough as needed for the perfect texture.
  • For an added twist, consider adding grated cheese or caramelized onions to the finished spaetzle.
  • Leftover spaetzle can be refrigerated and reheated in a pan with a little butter.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: German Italian
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