Homemade Swabian spätzle
Homemade Swabian spätzle, made with flour, semolina, salt, and beaten eggs, pressed or scraped into boiling water, then coated in melted butter.
Spätzle are the most famous filling in Swabian cuisine. There is no single recipe; this one follows the traditions of the Ostalb region.
Ingredients and directions
- Prep time20 min
- Cook time10 min
- Total30 min
- DifficultyEasy
- CostBudget
- Cooking methodBoiled
- Estimated cost$2.55 $0.64 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegetarian
Ingredients
people
- $0.48
- $0.04
- $0.08
- $1.60
- $0.35
Prices from US supermarkets for 4 of 5 ingredients; Belgian prices for the rest.
Directions
- Thoroughly mix the flour, salt, and semolina. ≈ 4 min
- Thoroughly incorporate the eggs until you have a thick, elastic batter that forms bubbles when stirred. ≈ 4 min
- Pour each portion of the dough, pour it into the boiling salted water using a spätzle press. Allow the spätzle to rise to the surface and then remove them with a slotted spoon.
- Without a rolling pin or grater, spread the dough on a damp board and use a knife to cut it into thin strips in the boiling water.
- Before serving, coat the spätzle with melted butter. ≈ 2 min
The bill
Homemade Swabian spätzle
- 300 g of flour$0.48
- 1 teaspoon of salt$0.04
- 1 tablespoon of fine semolina (or semolina flour)$0.08
- 4 eggs (size M)$1.60
- melted butter, for finishing$0.35
Total$2.55
that's $0.64 per person
Estimated price; varies by store.
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