Recipes > Miscellaneous Recipes > Spaetzlen or Spatzen

Spaetzlen or Spatzen


  • 2 cups of flour
  • 2 eggs
  • 1 saltspoon of salt
  • 2 tablespoons of butter
  • bread crumbs


Sift flour into a bowl, make a depression in the centre and break into it the eggs, add salt and enough water or milk to form a smooth, stiff dough. Set on some water to boil, salt the water and when the water boils drop the spaetzle into it, one at a time. Do this with the spoon with which you cut the dough, or roll it on a board into a round roll and cut them with a knife. When the spaetzle are done, they will rise to the surface, take them out with a perforated skimmer and lay them on a platter. Now heat butter and add bread crumbs, let them brown for a minute and pour all over the spaetzle. If you prefer you may put the spaetzle right into the spider in which you have heated the butter. Another way to prepare them is after having taken them out of the water, heat some butter in a spider and put in the spaetzle, and then scramble a few eggs over all, stirring eggs and spaetzle together. Serve hot.


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The International Jewish Cook Book (1919).

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