Easy German spätzle

    20 min

    These pasta-like dumplings are cooked quickly in boiling water. Delicious with a creamy white sauce. These can be frozen after cooking.

    23 people made this

    Serves: 4 

    • 100g (4 oz) plain flour
    • 2 eggs

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Place flour in a medium bowl, making a well for the eggs. Introduce the eggs, and mix with a fork; then knead to form a stiff dough. Pinch off 1cm (1/3 in) pieces of dough with fingers, and cook in a large pot of boiling water until dumplings float to the top, 5 to 10 minutes.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (23)


    Something else. I use 1 egg to 125g of flour and add water to the mixture making it still a thick consistancy then scrape it off of a slate board into boiling water.  -  15 Sep 2008


    Excellent. Followed recipe exactly as is, turned out perfect. Dough is rather sticky to pinch off into small pieces but they turned out like tiny dumplings. Very good.  -  15 Sep 2008


    Pretty good stuff! I made the dough as stated. For pinching, every third dumpling or so I dipped my fingers into some flour; otherwise the whole glob just kept sticking to my fingers. I made them a bit bigger but they were still cooked all the way through; I cooked them in beef broth with a clove of garlic added in. Sprinkled with parsley right before serving; next time I will try adding some herbs to the dough itself. So good for how simple this recipe is, thanks!  -  17 Nov 2008  (Review from Allrecipes US | Canada)