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German spaetzle in slate bowl on dish towel with fork

German Spaetzle

This spaetzle recipe, aka pasta dumplings, only takes minutes to come together and is the perfect complement to a variety of dishes.
Course Side Dish
Cuisine German
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 202kcal
Author Ryan Beck


  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 2 eggs
  • 3 tablespoon milk
  • 2 tablespoon unsalted butter
  • 2 tablespoon fresh Italian parsley, chopped


  • In a medium bowl, mix together the all-purpose flour, salt and nutmeg. In another bowl, whisk together the eggs and milk.
  • Add the egg/milk mixture and mix until the dough is just combined.
  • Bring a large pot of salted water to a boil. Place spaetzle maker or metal grader over boiling water. Press dough through and boil for 2-3 minutes or until spaetzle is tender and starting to float. Remove with slotted spoon and toss with butter and some fresh parsley.


  • The wetter the spaetzle dough, the more delicate it will be, but you also want it to be thick enough to hold its shape. The dough should resemble thick pancake batter.
  • Oil your spaetzle maker or whatever device you are using to make the spaetzle so the dough won't stick to the holes.
  • If making a large amount of spaetzle, work in batches so there is one layer to prevent clumping.
  • If you are short on time, you can boil the spaetzle the day before and just sauté the day of serving.


Serving: 1cup | Calories: 202kcal | Carbohydrates: 23g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 108mg | Sodium: 624mg | Potassium: 67mg | Fiber: 1g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 3.3mg | Calcium: 30mg | Iron: 0.5mg