Make your own spaetzle & dumplings - how to make the dough like in the old days

Do you want to make spaetzle or dumplings yourself like you used to - without a machine, but with really good dough? Then you've come to the right place. With this basic recipe, you can make both: Spätzle scraped off the board or Knöpfle pressed through a sieve. The dough is simple, honest and versatile - just as it used to be. Whether as a side dish, main course or for cheese spaetzle - this recipe always works.

Preparation

Ingredients for approx. 4 portions of spaetzle:

Basic dough:

500 g flour (type 405 or 550)
5 eggs
125 ml water
125 ml milk
Salt
Freshly grated nutmeg

To finish:

Butter for browning

Preparation - How to make perfect spaetzle:

Make the dough: Place the flour in a large bowl and make a well. Add the eggs, milk and water. Beat everything with a wooden spoon or hand mixer to form a smooth, viscous dough - until it starts to bubble.
Cooking: Bring plenty of salted water to the boil in a large pan. Either press the dough into the water in batches using a sieve or scrape it into the water in the traditional way from a wooden board.
Skimming: As soon as the Spätzle or Knöpfle rise to the surface of the water, lift them out with a slotted spoon and drain well.
Finish: Melt a little butter in a pan, toss the spaetzle in it and season with salt and freshly grated nutmeg. Serve immediately - or process into cheese spaetzle, spaetzle pan or as a side dish.

Tip from the househusband:

Spätzle is great for freezing! Simply pack in portions and fry directly in butter later - tastes just like freshly made. 😍

Do you love simple classics?

Then save this recipe & give it a try! Write to me in the comments: What do you prefer to eat your spaetzle with? Cheese, lentils or cream sauce?

Why you'll love this recipe

Classically scraped or pressed - without special equipment
Dough with just 5 ingredients - sure to succeed and versatile
Ideal as a base for cheese spaetzle, cream sauce or lentils
Great for freezing - in stock and as if freshly made
Tastes like it used to - but with a modern twist

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