Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
  • 250 g flour
  • 3 eggs, lightly beaten
  • ¼ teaspoon salt
  • 125 ml water (or mineral water)
  • 50 g butter, melted
  1. Preheat your oven to warming. Add a bigger baking dish.
  2. Bring a big pot of salted water to boil while preparing the dough.
  3. Add flour, salt, water and eggs into the bowl of a stand mixer. Using the dough hook, mix the dough on high for 3 to 4 min., until you can see air bubbles in the dough (when the machine is turned off).
  4. Place your Spätzle maker over the boiling pot and add half of the dough into the hopper, dropping the dough through the hopper into the boiling water while moving the attachment. I use a hopper (hobel) style Spätzle maker .
  5. The Spätzle are done when they are rising to the surface of the pot. Take them out of the boiling water with a slotted spoon or a kitchen spider (I love mine).
  6. Place them into a colander to drain the extra water. Add some butter and move to the baking dish in the oven to keep the pasta warm until you are done preparing the whole batch.
  7. Serve immediately.
  8. You can also make the Spätzle ahead. Just rinse the hot pasta with cold water, let the extra water drain and keep the spaetzle in the fridge until needed. Reheat with some butter in a pan, oven or microwave.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2012/03/05/spatzle-german-noodle-dish/