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How to Make Spaetzle

Recipe courtesy of Steve and Shelli Moss
Thin, crispy German egg noodles are so easy to make, especially with the right tools. In only thirty minutes, here's how to do it.
Prep Time 30 mins
Cook Time 1 min
Total Time 31 mins
Course Side
Cuisine German
Servings 6 servings


  • 3 cups flour
  • 1 cup water plus more to thin if needed
  • 3 eggs
  • teaspoons salt
  • Butter to fry the spaetzle, if desired


  • In a large bowl, mix flour, water, eggs and salt and beat well with a strong wooden spoon, until batter is elastic and shows air bubbles.
  • Rinse your spaetzle press with cold water. Press batter slowly into 4 quarts of salted boiling water. For shorter noodles, hold the press 2-3 inches about the water. For longer noodles, hold the press 4-5 inches about the water.
  • As soon as the noodles rise to the top, scoop out with a slotted spoon and rinse in cold water. Drain off excess water and plate. Repeat till batter is all gone. You may store the noodles in a ziplock bag in the fridge to warm/fry and serve within a day or two.
  • When you are ready to serve, melt butter in a skillet (browning the butter is even better). Fry until golden and serve hot.