A classic Swiss recipe and family favourite courtesy of my mum.


  • 500g flour
  • pinch salt
  • 3 eggs
  • 250ml milk or water


Combine dry ingredients. Make a well in the mixture and add wet ingredients. Mix well to remove all lumps. Mixture should be sticky and stringy. Cover with gladwrap and refrigerate for an hour.

Boil 2 litres of water with salt. Spread some of the mixture on a cutting board. Using a wet knife cut the mixture into little strings and push them into the boiling water. Poach for a few minutes till they float to the top, then scoop out with a slotted spoon.

Optionally, fry the cooked spaetzlis in butter or place the spaetzlis in a casserole dish and cover with breadcrumbs and pour browned butter on top.

Serve with Zurii Gschnetzlets (veal in mushroom sauce).

Bon Apppetit!


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