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Black Forest Spaetzle - Sparrow Dumplings





You may want to look at the step-by-step guide before making these wonderful, Black Forest noodles. Their irregular shape gives them their name, little sparrows. You can use a potato ricer, spätzle press, spätzle board, colander or even a slotted spoon to form your noodles.

Makes 4 cups fresh noodles.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp ground or freshly grated nutmeg
  • 4 eggs
  • 1 cup milk
  • 1 cup fine dry breadcrumbs (optional)
  • 4 T butter (optional)


Combine flour, salt and nutmeg. Add eggs and mix. Pour milk into the dough little by little, until a smooth batter forms, slightly thinner than brownie batter. Let rest at least 5 minutes.

Bring 2 quarts of water with 1/2 teaspoon salt to a boil in a heavy, 4 - 5 quart saucepan. Plan on boiling at least 2 batches from this recipe.

Set a large colander (one with large holes) over the saucepan and press the dough, a few spoonfuls at a time, through the holes directly into the water. Boil for 5-8 minutes until the noodles are tender to the bite. Remove noodles with a slotted spoon and drain further in a sieve. Toss with roasted breadcrumbs to serve.

To make breadcrumbs: Melt and stir 4 tablespoons butter in a pan over medium heat until butter stops foaming. Add 1 cup breadcrumbs and cook, stirring constantly, until crumbs are browned. Drain on paper towels.

Tip for whole grain enthusiasts: You may substitute part or all of the flour with whole wheat. I use white whole wheat flour. Let the dough sit for an hour to soften the bran.

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