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Kathy Bechtel
Spaetzle noodles from Trentino Alto Adige
5 from 1 vote
Servings 4


  • 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


  • Combine the flour, salt, pepper and nutmeg in a medium bowl.
  • In a small bowl, beat the eggs. Alternating, gradually add the eggs and the milk to the flour. The dough should be the consistency of a brownie batter. Too thick, and it will be extremely difficult to force through the holes of your colander or spaetzle maker. Too thin, and it will not keep its shape after extrusion, the noodles will all stick together as they fall into the boiling water. You may have to play a bit with the dough, adding more milk if it is too stiff, or more flour if it is too wet, to get the right consistency.
  • Bring a large pot of water to a boil on the stove. Season with salt. Using a spaetzle maker, or colander or grater, press the about 1/4 of the dough through the holes directly into the boiling water. The noodles will rise to the top when cooked, skim them off with a slotted spoon and transfer to a sheet pan. Continue until all the noodles have been cooked.
  • In a large saute pan over medium heat, melt the butter. Add the spaetzle noodles, stir to coat with the butter. Season with parsley, salt and pepper. Serve.