German Spätzle

German Spätzle


  • Gouda / Parmesan / Cheddar
  • Bacon
  • Green onion
  • Flour
  • Milk
  • Eggs
  • Pepper
  • Salt
  • Butter


In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

Press dough through spaetzle maker, or a large holed sieve or grater.

Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.

Sauté bacon and cheese, cooked spaetzle in butter Sprinkle chopped fresh green onion on top, and serve.