Black Forest Spaetzle - Sparrow Dumplings

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Ratings (6)
  • 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
(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, 4-5 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 5-8 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. I use white whole wheat flour. Let the dough sit for an hour to soften the bran.