Self-made Spaetzle

5 from 6 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people


  • 200 g Flour
  • 2 Eggs
  • 100 ml Water
  • 1 tsp Salt


  • Whisk all ingredients well with a whisk and then beat well with a wooden spoon. The longer the better. Let it swell briefly. The dough should be smooth, but not too runny.
  • Heat plenty of water and salt well.
  • Every Swabian now scrapes the spaetzle dough from a well-watered board into the hot water, but I take a potato press with a spaetzle insert and carefully press it into the water.
  • As soon as the spaetzle floats on the surface (after 1-2 minutes) you can scoop them out with a skimmer. It is best to do this in portions.
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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