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Spätzle or Knöpfle (Soft German Egg Noodles)

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Soft fresh German egg noodles. Spätzle, literally translasted means "little sparrows". This style of of noodle is also called Spätzli or Chnöpfli in Switzerland or Knöpfle or Hungarian Nokedli, Csipetke or Galuska. These type of noodles are commonly found side-dish from the cuisines of southern Germany and Austria, Switzerland, Hungary, Alsace, Moselle and South Tyrol.













Trans-fat Free, Good source of fiber


3 cups unbleached all-purpose flour
1 teaspoon salt
¼ teaspoon nutmeg
4 large eggs
½ cup water
or more
¼ cup butter


Ingredients for making spatzle

Sift flour, salt and nutmeg together in a bowl.

Pour eggs and ¼ cup water into middle of flour mixture, beat with a wooden spoon.

Sifting flour, salt and nutmeg
Add lightly beaten eggs and water to the sifted flour mixture

Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff.

Spatzle dough should be slightly sticky, yet still elastic and firm

Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water.

Press the dough through a spatzel machine, colander or potato ricer to form noodles

Cook noodles in the water about 5 minutes or until they rise to the surface.

Lift noodles out and drain on paper towels.

Brown noodles in melted butter (or bacon fat!) over low heat and serve.

Spatzle noodles, browned in bacon fat


* not incl. in nutrient facts

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Modesto, United States
 over 2 years ago

My grandmother made her Knopfle without nutmeg and would insist it must be kneaded by hand until it was "stretchy"... She would then roll out and pour vegetable oil or melted butter and put it over both hands (in the shape of fists) and then she would stretch it and stretch it until it was more thin than paper. She would then lay it out and cut it in long "ribbons" and then roll them up; boil them and then fry them in butter or bacon drippings with onions and spiced bread cubes and sausage. She called it "Schtrudle" (Schtrood-leh) However she would never use nutmeg. Does anyone have a recipie for for something like this? Please email. me at, Thanks. Barbara _

Quincy, United States
 about 2 years ago

My grandmother also made Knopfle without nutmeg. Her recipe was a dump and pour method. After she had suffered a stroke I asked her for the recipe and she just laughed so I kept pouring flour into a bowl until she said that looked right and then I went and measured it so I have a recipe of sorts that I've been making for years in the dump and pour method. We always have it with a pork roast.

Recipe: 2 cups flour, 2 eggs, 1 teaspoon salt and 1 cup milk. Mix flour, salt and eggs together. Add about half the milk and mix. Keep adding milk until you get a sticky dough. Bowl water in a 3qt saucepan. When water is boiling take a table knife and begin cutting dough into boiling water. It helps to dip the knife into the boiling water. the knopfle will float to the top when cook. About 5 min if that. Drain and add melted butter. I know there are other ways to cut the dough but this is the one my grandmother and her mother used and I like tradition.

Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 51431% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 242mg 81%
Sodium 744mg 31%
Total Carbohydrate 24g 24%
Dietary Fiber 3g 10%
Sugars g
Protein 32g
Vitamin A 12% Vitamin C 0%
Calcium 5% Iron 29%
* based on a 2,000 calorie diet How is this calculated?


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