Making Spatzle

Preparation info
  • Serves


    • Difficulty


Appears in

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


  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. D