Homemade Spinach Spaetzle

Hausgemachte Spinatspätzle
Spinach spaetzle are a perfect side dish for venison, or any other roast meat. Recipe from Peter Schaffrath, Executive Chef, Hay Adams Hotel, Washington, D.C.
Course Side Dish


  • 1 package fresh baby spinach 5-ounce
  • 2 eggs
  • 8 egg yolks
  • 3-1/4 cups flour plus 3 tablespoons
  • 3/4 cup water
  • Salt
  • 2 tablespoons butter


  • Wash and clean the spinach, then separate the leaves from the stem. Drain the spinach and blanch it for a minute in boiling salt water. Drain, rinse, in ice-cold water and squeeze out all the liquid.
  • In a mixer, purée the spinach with the egg and egg yolks and pour the mixture into a large bowl. Gradually sift the flour into the bowl, slowly add the water and salt and work all the ingredients into a pasta dough, which shouldn't be too firm.
  • Spread a part of the dough thinly onto a wooden Spätzle board and cut thin strips of dough into the boiling water using a dough scraper.
  • Cook the noodles for about 3 minutes. Remove the noodles using a skimming ladle and briefly place them in ice water. Take them out again and let them drain well. Repeat the steps with the remaining dough.
  • Toss the finished Spätzle in melted butter and serve immediately.
Recipe courtesy of Peter Schaffrath, Executive Chef, Hay Adams Hotel, Washington DC

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