Spatzle (Shpetzluh)

Spatzle (Shpetzluh)


(German: Literally means “Tiny Sparrows.” Pronounced Shpetzluh.) Goes great with Sauerbraten.


  • 4 cups flour
  • 4 eggs
  • 1 tbsp salt
  • 2 cups water (or milk for richer dough)


  1. In a large bowl, mix flour and salt. Form a well in the center, break in eggs and add half of the water. Stir with a fork, slowly adding rest of water. Stir until fairly smooth and set aside.
  2. To cook Spatzle, Boil 2-3 quarts of water with a tablespoon of salt, put some dough on a wet cutting board with a handle. Inclining the board over the boiling water, cut strips into water using a large knife. Remove strips as they rise to surface, using skimmer.
  3. Serve warm. Good with butter, gravy, so on, etc. Left overs can be warmed in frying pan with butter.