Recipes | Classics


Spaetzle - a Swabian classic. Whether as a main course (e.g. cheese spaetzle), soup garnish or classic for the dear little ones with sauce - with this recipe they simply always succeed.

about 30 minutes
about 5 minutes

Ingredients and preparation

Ingredients (for 4 servings):
500 g Küchenmeister pasta/spätzle flour
1 tsp salt
about 350 ml milk
2 eggs

Preparation: Mix 500 g flour with 1 teaspoon salt, 350 ml milk and 2 eggs to a viscous dough. If the consistency of the dough is too liquid or too solid, simply add flour (too liquid) or milk (too solid). Grate the dough with a spaetzle slicer into plenty of boiling salted water. Let it boil once. Scoop the spaetzle out of the water and drain well.

Before serving, toss in hot butter.

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