Homemade Spaetzle

Sunday was NOT my day… I woke up with a bad headache, my back hurt and my fridge defrosted overnight. Not only did I lose $20 worth of brand new yogurt, but my ice packs were practically useless as well. There was also an ever expanding puddle on my floor from the melting ice. We fixed the fridge, but my day was ruined. Those wonderful plans of getting up early, working out, eating healthy were gone. Gone like my yogurt.

After cleaning up the water and getting the fridge going again, I had to spend my Sunday morning at the food store. Since I was already in a rotten mood, and it was -1 without even factoring in the wind chill I wanted to GOOD MEAL. The first and only thing that came to mind was Chicken Paprikas. Never heard of it? It’s a Hungarian dish and my absolute favorite. It’s usually served with Nokedli, more commonly known as spaetzle.

I don’t have my grandma’s recipe so I turned to Pinterest for both the spaetzle and chicken paprikas recipe. Today I’m going to let you in on the spaetzle recipe. I did not use the paprikas recipe attached to this one. The one my grandma would make would sit in a put until the meat started to fall off the bone. This one didn’t seem right. The spaetzle recipe did.


  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 2 eggs
  • ¾ cups water
  • 1 tablespooon butter, melted


Originally from American Heritage

  1. I suggest you make the spaetlze while your chicken is simmering in the broth. I made mine too early and they sat around for way too long.
  2. Bring a large pot of water to a boil.
  3. Whisk together flour and salt in a medium bowl. Make a well in the middle and add the eggs, water and butter.
  4. Stir until the batter is smooth and thick.
  5. Drop batter (each dollop about a teaspoon) into boiling water with a spoon; dipping the spoon into the water each time. This will keep your spoon clean and make the whole process less painful. [You can make these larger or smaller to your taste]
  6. Cook only half the dough at a time to avoid over crowding. Stir the bottom of the pot with a wooden spoon, so that the dumplings will rise to the top. After the dumplings rise to the top, let them boil about 2 minutes more.
  7. Remove to a large colander and drain while you repeat the process with the second half of the batter.

My Experience:

  • The spoon took too long. I coated my cutting baord and hands with flour. I rolled the dough into small snake-like pieces and began ripping and throwing pieces into the boiling water. It was fun. Plus it gave it that great “chewing gum” look that it’s supposed to have.
  • I used more flour than I should have. My spaetzle was pretty heavy. It should be pretty light. I might not have let them cook long enough. We’ll see after I eat my leftovers today.
  • The smaller the pieces the better. They cook faster and they’re easier to eat.
Making the dough for spaetzle or nokedli.

Making the dough. I added a little extra flour on top so my hands didn’t stick as I mixed it.


cooking spaetzle.

The dough will begin to rise to the top of the water when it’s done cooking.


Grade: Cost: Time:
B+ Free 20 minutes
Level of Difficulty:
What I Would Change:
Less flour and cook longer. I put flour on my hands as I ripped my pieces apart. I think this is what made the pieces heavier than I remember.
Overall Impression:
I need to make a few slight modifications (mainly beginners errors). Otherwise this is a fairly simple recipe. It does take awhile to make. This process is great to have two people for. I would throw the pieces in the water and I had my boyfriend scoop them out for me.

3 thoughts on “Homemade Spaetzle

    • Rachel says:

      Thanks for the tip! I’ll definitely try the water trick next time.

      I’ll be posting the Paprikas recipe I tried later on this week. It’s just slightly different from yours. Stay tuned!

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