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Course : Breakfast
Regions : European
Servings : 10
Cooking Time : 20 Minutes

Chef Gautam Kumar


Egg 7 No
Refined Flour 500 g
Butter 115 g
Milk 150 ml
Water 250 ml
Salt To Taste
White Pepper To Taste
Nutmeg (grated) 1 pinch
Parsley chopped 20 gm


  1. Combine together the egg, milk and water and whisk it to a mixture.
  2. Add the chopped parsley to it.
  3. Mix the flour into and blend into the mixture by hand till it becomes smooth and leave the mixture to rest for 1 hour.
  4. Put the salted water into a pan and bring it to boil.
  5. Pass the mixture through spatzle mixture directly into the simmering salted water.
  6. When the saptzle comes on the surface of water that means it ready and strain it with the help of strainer.
  7. It can be kept in fridge after cooling or can be cooked further that time only.
  8. For final touch - Heat the butter into a pan, toss the spatzle, adjust the seasoning with salt and pepper and add chopped parsley to it.