Southern Living
Translated from the German as "little sparrow," spaetzle [SHPEHT-sluh] is served as a side dish much like potatoes, rice, or noodles and is usually accompanied by a sauce or gravy.
6 to 8 servings


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3 cups all-purpose flour
3 teaspoons salt, divided
1/8 teaspoon ground nutmeg
3 large eggs
3/4 cup milk
2 quarts water
3 tablespoons butter or margarine
1/3 cup fine, dry breadcrumbs


Stir together flour, 1 teaspoon salt, and nutmeg in a large bowl; make a well in center of mixture. Whisk together eggs and milk; gradually stir into dry ingredients, stirring until moistened. Let stand 10 minutes.

Divide dough into thirds on a heavily floured surface. Flatten each portion to 1/4-inch thickness, and cut with a wet knife into 4- x 1/8-inch pieces.

Bring 2 quarts water and remaining 2 teaspoons salt to a boil in a Dutch oven. Drop dough into water, and simmer 3 to 5 minutes or until dumplings float to surface. Remove with a slotted spoon.

Melt butter in a large skillet over medium heat; add dumplings, and sauté 2 minutes on each side or until golden. Sprinkle with breadcrumbs, and serve immediately.

Created date

October 2003