Spätzle from Joy of Cooking (75th Anniversary Edition 2006) (page 335) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chuck roast in foil; Paprika schnitzel (or cutlet); German meatballs (Königsberger klops)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a variation.

  • rionafaith on August 21, 2016

    p. 335 -- My first time attempting to make spatzle, since my boyfriend had never had it before! Halved the recipe and it served two of us as a side perfectly. I did a combination of pushing the batter through a large-holed colander and drizzling with a spoon, which gave a nice variety of lumps. I only did the basic version (boiled) so I'd be curious to try one of the variations next time that have you sauté in butter or bake with cheese.

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