Spätzle
Flour, eggs, water, salt — scraped or pressed, tossed in butter. For anything with sauce.
- Time
- 25 min
- Effort:
- medium
- Origin
- Swabia
- Season
- all year
- vegetarian
- classic
- budget
- quick
Ingredients for 4 portions
400 gplain flour
4eggs
2 tbspbutter
to tastenutmeg
to tastesalt
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Eggs
- Milk (incl. lactose)
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Ready-made instead of homemade
This is what goes on the shopping list when you switch the side to “ready-made” in the week — ready in 10 min.
700 gSpätzle (packet)- 40 gbutter
Nutrition and ingredients then refer to the bought product.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 467 kcal |
|---|---|
| Protein | 17.8 g |
| Fat | 10.8 g |
| Carbohydrates | 72 g |
| of which sugar | 0.5 g |
| Fibre | 5.3 g |
| Salt | 0.2 g |
Not counted because listed without a quantity: nutmeg, salt.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Beat the flour, eggs, salt, nutmeg and about 150 ml water into a stiff batter until it bubbles.
- 2
Push the batter in batches through a Spätzle grater or press into boiling salted water.
- 3
As soon as they float, lift out with a slotted spoon, toss in butter.