Black Forest Spaetzle - Sparrow Dumplings

Black Forest Spaetzle - Sparrow Dumplings

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  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 4 cups (4 servings)
Nutritional Guidelines (per serving)
483 Calories
27g Fat
42g Carbs
18g Protein
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Nutrition Facts
Servings: 4 cups (4 servings)
Amount per serving
Calories 483
% Daily Value*
Total Fat 27g 34%
Saturated Fat 13g 65%
Cholesterol 275mg 92%
Sodium 705mg 31%
Total Carbohydrate 42g 15%
Dietary Fiber 3g 11%
Protein 18g
Calcium 299mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 3 cups flour (all-purpose)
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg (ground or freshly grated)
  • 4 medium eggs
  • 1 cup milk
  • Optional: 1 cup bread crumbs (fine, dry)
  • Optional: 4 tablespoon butter

Steps to Make It

  1. 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.

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

  3. 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.

  4. Boil for 5 to 8 minutes until the noodles are tender to the bite.

  5. Remove noodles with a slotted spoon and drain further in a sieve.

  6. Toss with roasted breadcrumbs to serve.

To Make Breadcrumb

  1. Melt and stir 4 tablespoons butter in a pan over medium heat until butter stops foaming.

  2. Add 1 cup breadcrumbs and cook, stirring constantly, until crumbs are browned.

  3. Drain on paper towels.

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