The Daily Dish

Spaetzle by Annie Copps

daily dish banner


If you are on your way home tonight and tired of pasta, I have a new idea for you—spaetzle! Spaetzle is a cross between a dumpling and a noodle and it's a fast weeknight side dish that is fun to make. You can buy a spaetzle makers, but a colander with large holes works just fine.

2 cups flour
3 eggs, beaten
1/2 to 3/4 cup milk
Salt and pepper to taste

Place flour in mixing bowl. Add eggs and mix until blended.

Slowly add milk, mixing constantly, to form a stiff dough. Sprinkle with salt and pepper.

Fill a soup kettle full of water and bring to a boil. Hold colander over kettle (wear heavy, long mitts to avoid burns from steam), pour spaetzle dough into colander, and press through the holes with a rubber spatula, forcing spaetzle into boiling water. When noodles rise to the surface, they are done.

Drain, spoon into a bowl, top with butter, and serve with stew or goulash.

(Courtesy: Yankee Magazine)

annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.


About The Daily Dish

The Daily Dish brings you regular recipes from public media's favorite chefs.

About the Author

More Recipes from Festival Chefs

Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup

Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish

food fest
Get Tickets to Our Upcoming Food & Wine Festival


Sign Up

Sign-up for WGBH Food & Wine updates, WGBH promotions, and previews of what's coming up on WGBH TV.


Twitter  Follow WGBH Foodie

Support for WGBH is provided by:
Become a WGBH sponsor