One of Germany’s most popular and beloved foods, here is a fool-proof and authentic German Spaetzle recipe! Perfect texture and perfect flavor, these are just like you know and love them from the Swabia region of Southern Germany!
One of the most beloved foods in Germany that tourists go home talking about is Spaetzle, the famous German egg noodles from the Baden-Württemberg region of southwest Germany. This area is also known as Schwabenland, or Swabia. I grew up in Stuttgart, the capital of Baden-Württemberg, watching my Mom and Oma make spaetzle – I learned from the best!
Stuttgart is Germany’s 6th largest city with a population of over 600,000. It’s a bustling city of industry as well as one of great beauty and impressive history. Stuttgart is the proud home of Mercedes-Benz, Porsche, Bosch, and the first VW Beetle prototype. Stuttgart is also one of Germany’s largest wine-producing cities and their wine-making dates back to 1108 A.D. when a Catholic monastery started making it. Stuttgart is also home to some of the greatest philosophers and literary giants, is home to several large universities, and of course the home of VfB Stuttgart, one of Germany’s great soccer teams. Stuttgart also has 3 beautiful castles.
Baden-Württemberg is home to the famous Black Forest and its cuckoo clocks, the Swabian Alb, numerous rivers, lakes, and inspiring castles. It’s capital is Stuttgart, the proud home of Mercedes-Benz, Porsche, Bosch, the first VW Beetle prototype, several universities and famous philosophers and literary giants, the VfB soccer team, a famous Christmas market, and 3 beautiful castles.
Other famous cities in Baden-Württemberg include Heidelberg, Baden-Baden, Tübingen, Ulm, Karlsruhe, and Mannheim. There’s a limitless list of things to see and do is limitless. Needless to say, there was never a dull moment growing up in Baden-Württemberg and I never took for granted the beauty of the surroundings and the richness of the culture.
Let’s talk Swabian FOOD! Swabia is home to some of Germany’s best food (many, including myself, will argue it’s home to the best food in all of Germany). And that’s saying a lot because every region of Germany has some amazing food. Swabia is known for its soups, sauces, meats, wursts, and salads, to name a few. It’s also home to some unique varieties of pasta including of course Spätzle, Schupfnudeln and Maultaschen, a unique kind of Swabian ravioli, is another popular and beloved dish.
Today we’re featuring Spätzle, a Swabian specialty that is also enjoyed in Austria and Switzerland. Spaetzle is a special type of egg noodle that is enjoyed with sauces and gravies as well as incorporated into a variety of different dishes. One example is Käsespätzle (a cheese spatzle casserole with crispy fried onions).
Where did the name “Spätzle” originate? It comes from the German word Spatzen, meaning “little sparrows”, because that’s what they were thought to resemble when they were traditionally made by hand.
Can Spaetzle Be Made Ahead of Time?
Yes, it can be stored in the fridge for at least a couple of days and then reheated. Melt some butter in a large skillet and toss the Spätzle in it to heat through.
What Do I Serve With Spaetzle?
You can serve Spaetzle as you would any type of pasta. They’re traditionally eaten with a sauce or gravy or added to soups.
This homemade Spaetzle is delicious served with Jagerschnitzel, Rouladen, and Sauerbraten.
You can also use this Spaetzle to make another popular Swabish dish (a personal favorite) called Kasespatzle, featuring cheese and caramelized onions.
Without further ado, let’s make some homemade Spaetzle!
Traditional German Spaetzle Recipe
Let’s get started!
This spaetzle recipe uses a stand mixer to knead/mix the dough. This is actually the first time I’ve made it that way. I’ve always done it by hand (you “knead” it by vigorously whipping it in a bowl with a spoon – over and over and over for around 20 minutes. It’s a lot of work!) I decided to to try it with a stand mixer instead and it turned every bit as good – and it sure saves a lot of muscle strain!
Add the flour and salt in the bowl of a stand mixer. Stir to combine.
Crack four eggs into a bowl and whisk to combine.
Make a well in the center of the flour and add the eggs.
Add the milk or water and with the dough hook o the stand mixer attached, knead/mix the dough on the “2” setting for 16-20 minutes. Add more flour if the mixture is too runny, or more milk if it is too stiff.
How Do I Know When the Spaetzle Batter Is Ready?
The batter is done when “bubbles” begin to form. After 15 minutes or less of beating, use a wooden spoon and scoop and pull to stretch the batter; if bubbly holes appear, the dough is done. If not, continue “kneading” with the mixer for another minute or two, repeating the “test” process. See the bubble hole below?
When those bubbly holes start appearing you know your batter is done.
What Is the Best Spaetzle Maker?
Now that the batter is read it’s time to make the Spätzle.
Traditionally, Spätzle was made by hand using a Spätzlebrett, or Spaetzle board. You would rub a slab of dough out onto a wetted board and use a pastry cutter or long sharp knife to quickly cut off strands of the dough into simmering water. Swabian women of previous generations were highly skilled at this and could do it so fast it would make you dizzy to watch. Nowadays most Germans use a Spätzle maker (and even more just buy it ready made at the store. It’s the “convenience generation”).
As I already mentioned, there are a few different kinds of Spätzle makers out there and you can find them easily online.
Below left is my Spaetzle maker that I bought in Germany and it’s awesome. This kind is pricey but it will last a lifetime. It’s called the Original Kull Spätzle Maker and is made in Germany. It’s built like a tank and will become a family heirloom you can pass down for generations. Another brand that is much cheaper and is also made in Germany is this Westmark Spätzle Maker. These Spätzle presses can also be used as potato ricers.
Below right is another option, the Küchenprofi Spätzle Lid & Scraper. I’ve used this one as well with good results and it’s much cheaper. It produces a shorter, stubbier spatzle noodle. Alternatively you can also use a metal steamer because it’s similarly constructed with large holes. You place some of the dough in the steamer over the simmering water and scrape the dough through the holes.
There’s also the Küchenprofi Spätzle Plane with Pusher, which is my least favorite as it can be a little clumsy, messy, and more difficult to work with but I know people who use it.
My preference is the first Spaetzle maker I linked to and what we’re using in the pictures below. Place the Spaetzle maker over a pot of lightly salted simmering water and scoop some dough into it.
Press the Spätzle maker down to squeeze the Spätzle noodles out into the simmering water. Simmer the Spätzle for about 2-3 minutes or until they float to the top.
Using a slotted spoon, transfer the Spätzle to a colander and then immediately put them in a bowl of very cold water. This helps them firm up to the desired consistency.
Drain the Spätzle again and toss with a little oil or melted butter to keep them from sticking.
Spätzle will keep in the fridge for at least a couple of days and then heated to serve. Melt some butter in a pan and toss the Spaetzle in it to warm through.
See “What to Serve With Spaetzle” above in blog post for ideas!
Guten Appetit!
© Corinna Gissemann | Dreamstime
For more favorite traditional German dishes be sure to try our:
- Kaesespaetzle
- Rouladen
- Sauerbraten
- Maultaschen
- Schnitzel
- Semmelknoedel
- Zwiebelkuchen
- German Bread (Vollkornbrot)
- Bratwurst
- Currywurst
- Swabian Potato Salad
- Rotkohl
Traditional German Spaetzle
Ingredients
- 2 cups all-purpose flour (you can also use whole wheat flour)
- 1 1/2 teaspoons salt
- 4 large eggs
- 1/2 cup milk or water + more as needed (milk produces a richer Spaetzle) (**add more flour if the dough is too runny, add more milk or water if it's too stiff)
- butter for serving
Instructions
- Add the flour and salt to the bowl of a stand mixer. Stir to combine. Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it. Add the milk (start with using slightly less and add more as needed). Attach a dough hook to the stand mixer and "knead" the dough for 16-20 minutes, or until bubbles appear (see pictured instructions for details). After 15 minutes or less of beating, use a wooden spoon to scoop and pull the dough. If bubbles/holes appear, the dough is done.
- Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a Spätzle maker of your choice (I use and prefer the Spätzle press), press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a colander, and then dump the noodles in a large bowl of ice water. Drain the noodles again, toss with some melted butter and serve warm.
- Make Ahead: The Spaetzle can be stored in the fridge for at least a couple of days and then reheated. Melt some butter in a large skillet and toss the Spätzle in it to heat through.
Notes
Nutrition
Originally published on The Daring Gourmet on August 3, 2013
Margarete says
I am from Heidenheim at rhe end of the Swabian Alps so grew up on spaetzle I have lived in Australia for the last sixty years and still make spaetzle on a board. However, I recently visited family in Goeppingen and she used a potatoe ricer and they came out quickly and perfect. I thought now that I am old I could well do spaetzle by machine but O dear I can’t conquer the art? if there is an art to it? they come out in a lumpy mess and I do not want to go back to the board, I would like to know what I am doing wrong?
Kimberly @ The Daring Gourmet says
Small world, Margarete, my Oma and Opa lived in Göppingen for 40+ years. Yes, Spätzle can be frustrating. The Spätzle maker has a groove in it that allows you to set it on the pot of simmering water so that as you squeeze the dough through the strands don’t jiggle and stick together as much. Wait for the strands to dangle down a ways and then cut them with a knife. They will initially stick together at the ends but as soon as they hit the simmering water they’ll separate. Once they hit the water you can also give the water a little stir to help separate them. The other really important factor is to make sure you’re “kneading” the dough long enough – getting to the stage where those bubbles start forming is essential. I don’t blame you for not wanting to go back to the board! And there’s no need to do that – give it another try with the machine, you’ll conquer it yet!
MNCoolio says
Not sure we did the dough correctly, but it tastes good. And, we used a beef jerkey caulking gun — sprayed oil on it all over, and then used a scissors to snip the ends. Worked great!
Kimberly @ The Daring Gourmet says
Hahahaha, love it!! You definitely win the prize for originality! :) Glad you enjoyed it, MNCoolio!
Tolly says
Hi -great recipe and true to tradition. My only comment for those who have not made spatzle before is that you should try the old fashioned way of a scraper and board. It takes a bit of time to learn the trick and you’ll find your first few attempts may result in some odd sized and odd shaped noodles, but the thing is, because the dough is not compressed like it is thru the spatzle makers the noodles have a much lighter texture and more delicate consistency. It is much more time consuming to make them this way, but they turn out so much nicer. My family has stuck to making them this way for generations, (both my parents are from Germany; I am a first generation Canadian.)
Kimberly @ The Daring Gourmet says
Thanks for your comment, Tolly. I agree, I too prefer the shape and texture of Spätzle made with the Spätzlebrett (Spätzle board). I like the non-uniform shapes and sizes. The fact is though most people would have a hard time telling the difference in method used. If the Spätzle press were able to make the odd shapes and sizes like the Brett does and you had a dish of each side by side, most likely only a Spätzle purist would be able to tell the difference. Perhaps that’s what we are, Tolly :) When I the have time to make Spätzle using the board I do, but that isn’t often and these days I use the press more than anything. Psychologically it’s not quite as gratifying, but it’s still homemade Spätzle and nothing can beat it!
Jim says
Grüß Gott. und Danke for the great recipe.
Spätzle is customarily made with “type 405 mehl” (flour) which I have never found Stateside. A close equivalent can obtained mixing AP flour with cake flour in a 2:1 ratio.
I made a batch with this edit… great results.
Kimberly @ The Daring Gourmet says
Hi Jim, it’s definitely true that German flour is different, and there are so many different types of flours in Germany, which I really miss. It’s a bit of an ongoing debate in Swabia which flour is best for Spätzle and you’ll find Swabians of varying opinions on that point. In practically every grocery store there you can actually find “Spätzlemehl” (Spätzle flour) which is specially made for making Spätzle and is different than type 405. Spätzle is supposed to have “Biss” (be slightly firm and chewy) and some argue that 405 doesn’t render the ideal texture of traditional Spätzle (ie, too soft). The fact is though that Spätzlemehl is a contemporary invention and housewives of old certainly wouldn’t have found it in stores. What many of them did was add a bit of Griess (semolina) to the batter to give it more “grip” or firmness. If you do go with the 2:1 ratio alteration you’ll most likely need to reduce the amount of water a bit or the Spätzle will be really soft. Thanks for making this recipe, Jim, and I’m thrilled you enjoyed it!
Jennifer Salvate says
Please may I ask what’s the best flour to use in making this dish here in the States then?
Kimberly @ The Daring Gourmet says
Hi Jennifer, here in the U.S. I just use regular all-purpose flour and the results are still great.
Ruth says
Thank you. I’m going to try and make it
Peter G Werner says
Based on the reasearch I’ve done, proper German “spätzlemehl” is a special product – on one hand, it has the same protein content (10-11% as all-purpose flour), but what’s different is that it’s a more coarse grind – somewhere between regular and semolina flour, I think. It’s difficult to reproduce that with flours in the US or UK – if you do a blend of semolina and all-purpose flour, you’ll end up with something with a higher protein content than typical German spätzlemehl.
Andrew says
Slightly confused. Your recipe makes thick bread type dough. I recently saw a recipe (which started this journey) where the chief said it should be a runny consistency and if it is too thick to add more water. Her recipe was for a Ricotta Thyme Spaetzle (Five ingredients fix). Does the traditional recipe require thicker dough? And does this make a longer noodle? Thanks for the help as I would love to try any one of these Spaetzle dishes.
Kimberly @ The Daring Gourmet says
Hi Andrew! Yes, it should be a pretty thick dough and it requires effort, and muscle strength (!) to push it through the Spätzle press. In olden days they used a Spätzle Brett, a wooden board, and would cut the noodles. Spätzle should never by super soft or mushy. They should be fairly firm and springy to the bite. The recipe you mentioned using ricotta is very non-traditional and I would imagine the chef’s instructions are for that recipe alone. As to the length of the noodles, that simply depends on what equipment you use. Some methods yield long noodles, other shorter chubby noodles, and still others very short button-like noodles. All just personal preference.
Bonnie Spielman says
Can these noodles be made and dried to use later? The reason I asked is I bought a package of them that were dried. I can not remember where I bought them but I loved them. I am only one in my home and it was so nice to be able to fix just what I needed at the time.
The Daring Gourmet says
Hi Bonnie! Yes, dried Spätzle can be purchased in stores throughout Germany just like any pasta and can be found in some specialty stores here, too. The recommended way to store the Spätzle for long-term use is to freeze it. This is how you would freeze it: After making the Spätzle, let it drip in a strainer for several minutes, tossing it to get as much moisture out as possible. Portion out the Spätzle into freezer bags according to how much you want to use at a time. Press as much air out of the bags as possible, starting from the bottom and ending at the top. Seal the bag. Put the bags in the freezer on a flat surface. Store in the freezer for up to six months for optimum taste (I would recommend using it sooner). When ready to use, remove the bag from the freezer and place it in the refrigerator the day before you use it in a recipe. Fry the defrosted Spaetzle in a frying pan.
Verena says
Hello from Swabia/Germany! ☺
I think, some day I will try to make Spätzle like you make it. It sounds interesting. But to be honest, this is not a traditional Swabian Spätzle recipe. There is no milk and no nutmeg in traditional Swabian Spätzle at all. We use only flour, eggs, water and wheat semolina. That’s how Swabian housewifes and cooks prepare Spätzle for generations.
Maybe you want to try this version some day too?!
Verena
The Daring Gourmet says
Hallo, Verena, liebe Grüße aus Washington! Thanks for sharing your thoughts about Spätzle. I think we’re both correct. As with anything that’s a “traditional” recipe, there will always be some variations depending on who you talk to and family traditions. Variations can also differ between sub-regions within a region. I’m from Stuttgart, the heart and capital of Swabia, and most of the home cooks I knew, as well as some restaurant chefs I spoke to, use milk and water interchangeably when making Spätzle. I even have some old German recipes from the 1950’s that call for milk. Whether using milk or water, both are traditional and simply come down to personal preference. I’ve made it both ways – many times – and both ways produce great results. Milk produces a richer Spätzle noodle, which is my preference. The small pinch of nutmeg to add a little depth of flavor – again, personal preference. That’s how my Oma and Großoma made it. Also, I do like Spätzle with the Semmelbrösel (wheat semolina), but this recipe is just for the basic Spätzleteig Grundrezept (basic Spätzle dough recipe). I may write another blog post in the future with examples of different ways to serve up Spätzle. I will be featuring Käsespätzle on my blog at some point – another favorite! Danke nochmals, Verena, and I hope you’ll visit frequently! Best, Kimberly
Lorene says
Thx, so gluten wheat flour must be OLD secret like my g’ma made! (?) having disasters w kind of flour. gluten free is a big fail! I drop mine by small spoonful into boil water. egg, flour, water. my Slovenian g’ma receipe.
Win says
I toss my spaetzle with butter and emmentaler or gruyere cheese and it is far better than these silly american mac and cheese! Please post a recipe for Kartoffelsalat if you get a chance!
The Daring Gourmet says
Hi Win, YES! In fact, that reminds me – I need to post my recipe for Käsespätzle. Spätzle with butter and tons of Emmentaler or Gruyere, topped with tons of buttery caramelized onions, and baked. One of my all-time favorites!
And you’re in luck – I just posted my Schwäbischer Kartoffelsalat! Be sure to subscribe to this blog (very top right of the screen) so you get an email notification when new recipes are posted (those are the only times you’ll get things in your mailbox from this site, I promise!).
Teri says
Was recently in Germany and spent all of my time in the Swabia Region. You are correct is saying the that food is wonderful there. Everywhere we visited we were served that fabulous German Potato Salad. No it wasn’t hot and no it did not have bacon in it. Each time we had it it tasted the same – just plain good. I have searched the internet for this salad and nothing I found matches the taste. If you have a recipe for that salad, I would love if you could share it.
The Daring Gourmet says
I love, love, LOVE Schwäbischer Kartoffelsalat! As much as I enjoy the kind with mayonnaise, the Swabian-style potato salad is my favorite and there are definitely some tips and tricks involved to get it “right” – like that kind you enjoy in German restaurants. Teri, I would love nothing more than to oblige your request! :) Stay tuned!
Anonymous says
thanks for all the great information – and pictures!
just confused by one one thing, the step by step directions say to use 4 eggs, and the recipe says to use 3
thanks and merry Christmas!
Arnette
The Daring Gourmet says
Thank you for catching that! I’ve updated the recipe box – yes, it’s 4 eggs. A very merry Christmas to you, too! -Kimberly
Roxanna says
Can I make this dough ahead?
The Daring Gourmet says
Hi Roxanna! The dough needs to be room temperature otherwise it won’t turn out. I’ve never heard of it being able to be made ahead and wouldn’t recommend that. What you can do though, and this is very commonly done, is to make the Spätzle itself ahead of time (up to a couple of days) and then simply reheat the noodles. The best way to do that is to melt some butter in a pan and then toss the noodles in it. They’ll turn out perfectly that way.
Ben Knight says
If you make dough in advance the proteins in the flour change, desirable for breads/pastries, but for this makes everything texturally wrong and ‘gluey’, make, refresh and freeze spread on a tray to keep them separate,bag them up and reheat as fresh. I personally like them fried til crispy. Great recipe by the way DG!!
Kimberly @ The Daring Gourmet says
Thanks for the tips, Ben, and I’m glad you enjoyed the recipe! I agree, I’ve never made Spätzle dough in advance and wouldn’t recommend it either. Great tip on freezing the finished Spätzle.
Gertrud Wallach says
I make them according to the recipe above – and freeze them in portions. To reheat, I fry them in butter until golden, so delicious ! Perfect side dish.
Suzanne says
great recipe and love the pictures!! My parents are from Ludwigsburg, and we always made home-made spaetzle (long like spagehetti).
The Daring Gourmet says
Hi, Suzanne, and welcome! No kidding? I lived in Ludwigsburg for several years and loved it. Thanks so much for the compliment and I hope you’ll return here often.
Anonymous says
This is great! Thank you!!
The Daring Gourmet says
Thank YOU!
jesusan says
My heritage is Hungarian and I’ve always made haluska (very similar to spätzle) – by hand. The only ingredients are eggs, flour & a little salt, and I never measure anything when making them. It’s nice to have a recipe for genuine spätle.
The Daring Gourmet says
Yes, haluska! I remember when I was in Hungary an older woman making Hungarian egg noodles. She would take a wad of dough into her hands and with quick, swift motions pinch off little chunks of it into the simmering water. Many Hungarians still make it this way. It’s similar in appearance to German Knöpfle (Spätzle “buttons”) which are made using the same dough but are instead grated across a board with large holes in it resulting in little chubby “button” noodles. Like the Hungarian noodles, some Spätzle recipes don’t milk or water, but use several more eggs instead which yields a richer, firmer texture.
You enjoy a beautiful heritage! I love Hungary, it’s food and it’s people. Thanks for visiting and for you comments.
snapdragon says
Slovenian here. I make dough water, flour egg, its soupy, then sticky thick. use a tsp spoon, dip in batter , put in boiling water. they sink, then float to top when done. never heard of pinch dough. put water. that dough must be more flour, thick.
what is BEST flour these days? so many kinds, gluten, non gluten bleached, unbleached, and getting disaster results w gluten free! all purpose gluten wheat, unbleached?? Bleached is full chemicals, ugh!
Kimberly @ The Daring Gourmet says
Hi, I use regular all-purpose unbleached flour. (Definitely not gluten-free, yes it will be disastrous!)
jan says
I am gluten free and had to do without my favorite for years. Then I discovered Bob’s Red Mill gluten free flour. My family was skeptical but it was perfect! So happy I can have my favorite meal again!
Peter Skoludek says
My Heart leapt for joy when I saw this…. Will be trying very soon.
The Daring Gourmet says
Stay tuned for a follow-up post that will feature a sauce to go with the Spätzle!
Andrew McNeil says
Saute with butter and bacon. Start with the butter on high heat, saute shallots, garlic and mushrooms. Add spaetzle and cook until it crips. Deglaze with more butter and add veg (spinach, or whatever). Tested and true.
The Daring Gourmet says
FABULOUS!! Thank you, Andrew!
Kamala says
I have my great grandmother’s spaetzle maker, it’s still amazing today. I also swaebishe kuchbuch if you would like me to share with you.
Kimberly @ The Daring Gourmet says
That is such a treasure, Kamala. Those are the kinds of possessions I value most.
Char says
I would love if you shared tour cookbook with me. YUM!!!
No One says
Is there a way to make spaetzle without the spaetzle maker?
Kimberly @ The Daring Gourmet says
There are several ways you can make Spätzle and I outline those in my post – several different gadgets as well as using a cutting board and sharp knife.
wendy r says
I made this today for supper and it is amazingly easy to make in the stand mixer. I served it with German sausage, and German red cabbage. DELICIOUS! Thanks [email protected] :-D
Kimberly @ The Daring Gourmet says
Thank YOU, Wendy, I’m so glad you enjoyed it!
Nancy D McDonald says
My mother used to make potato soup and the thing I liked best was the spaetzle she dropped into it. I can’t find a recipe (she didn’t write things down), but I seemed to remember her rolling little spaetzles in her hands and dropping into the soup. Does this sound at all familiar?
Kimberly @ The Daring Gourmet says
Hi Nancy, the first dish that comes to my mind that famously combines potatoes and Spätzle is a soup called Gaisburger Marsch. It’s a very traditional German dish and has been around forever. Another traditional German soup that combines the two is this potato-pea soup with dumplings. It calls for Spätzle dough which is broken off in little mounds and dropped into the soup. Do either of these soups ring a bell?
Anonymous says
Das anybody know how to make Gaiburge
Kimberly @ The Daring Gourmet says
Hi, can you describe what that is?
Hilde Horton says
Gaisburger Marsch right on, also those little noodles/dumplins are called Schupfnudeln AKA “Bubaspitzle AKA more to the point “Bauraseckele” in the Schwaben Land !Just wanted to share !
Eric Werner says
Kimberly, do you know if it’s possible to make the batter, keep it in the fridge overnight and then press the noodles into the boiling water the following day ?
Kimberly @ The Daring Gourmet says
Hi Eric, that should be just fine. I would just let it return to room temp before squeezing it through the press otherwise it may be a little too firm.
BettyAnn Street says
Please, we have a package of this and no instructions as to how to cook it. Can you help us?
Kimberly @ The Daring Gourmet says
Hi BettyAnn, you cook it the same way you would cook regular pasta – dump it into boiling water and cook until done, slightly al dente.
Lorene says
My Slovenian grandma recipe was just 3/4 flour, 1/3 water, 1 egg. Lately flours have changed so much, and having disaster results w soupy texture, falls apart in boiling pot, etc. Since gluten free, gmo there is problems in texture!. gluten free flour is not working. need elasticity for spatzle. bleached, unbleached? think unbleached, no chemicals! any input? think only wheat flour all purpose is best…
King Arthur was big fail, both G-free. Organic. HELP!
Kimberly @ The Daring Gourmet says
Hi Lorene, no special flours are necessary – just plain, regular all-purpose unbleached wheat flour.
Tammy Worden says
I haven’t tasted spaetzle this good since I lived in Germany. Great recipe, thank you!
Kimberly @ The Daring Gourmet says
Wonderful, Tammy, thank you!