• Spätzle



By Beth Jones

Makes 2-4 servings.


  • 1 ¼ cup flour (regular or rice flour for a gluten free option)
  • 2 eggs
  • ¾ cup milk
  • 1 Tablespoon grainy mustard
  • ¼ teaspoon freshly ground nutmeg
  • Zest of 1 lemon
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper


Mix together the flour, eggs, milk, mustard, nutmeg, lemon zest, salt & pepper in a bowl until the dough is smooth. The dough should be elastic enough to stretch about five to six inches.

Bring a large pot of salted water to a boil, then lover the heat to simmer. Lightly oil a colander, potato ricer, or spätzle maker with oil. Working in batches, take ½ cup of the dough and press it through the colander directly into the simmering water. Simmer for about 2 minutes, and remove with a slotted spoon, drain, and place on an oiled baking sheet. Repeat with the remaining dough.

The spätzle can be served immediately, or lightly oiled, cooled, and frozen or refrigerated for a later use.

Beth's Spätzle demo

Market Chef Beth Jones making Spätzle at the Mill City Cooks demo for Oktoberfest!

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