Making Spatzle

Preparation info

  • Difficulty


  • Serves


Appears in

La Varenne Pratique

By Anne Willan

Published 1989

  • About

The flour dumplings may be tossed with melted butter for serving, or sautéed in plenty of butter or oil until brown. The name spätzle means “little sparrows” in German.


  • 3 ½ cups/440 g flour (more if needed)
  • 1 tsp salt
  • 2 eggs, beaten to mix
  • 1 cup/250 ml water (more if needed)

    For Serving

  • ½ cup/125 ml melted butter
  • spätzle press (optional)


  1. Sift the flour, with the salt, on to a board. Make a well in the center and add the eggs and water. Stir, gradually drawing in more and more flour from the edges until all the ingredients are well combined and form a smooth, soft dough. Add a little more flour or water if necessary to achieve the right consistency.
  2. Bring a large pan of salted water to a boil. Divide the dough into two or three pieces. Press each piece with the heel of your hand on a floured surface until it is about ¼ in/6 mm thick.

  3. With a wet knife (to prevent sticking), cut the dough into slivers. Using the knife, push the spätzle into boiling water. If using a spätzle press, squeeze out the dough while moving the press in a circular motion over the pan.