Teaching my son: How to make Spätzli


By now you might have guessed that we have a new concept here at coeur de sel, instead of making my son eating things I rather make him cook things.
Something like if he won’t eat with me he can at least cook with me 😉
Just joking, it’s just that it’s  getting dark outside rally early now and our little man can’t play football till 7.30 pm anymore. The only other thing that comes to his mind is doing headstands on the sofa, the ultimate sign of boredom – my chance to lure him into the kitchen!
Who knows maybe this helps make him more curious towards food … then again… I should probably just stop trying.

Anyway Spätzli are fun to make and way better than the ready made ones. Also you always end up with to many of them. Good thing they store well in the fridge and give you an easy second dinner . One can also freez them .


You’ll need:

  • 500gr flour preferably a mixture of plain flour and durum semolina
  • 3 eggs
  • 2 tbs or more salt
  • A good bit of freshly ground nutmeg
  • 2 dl Milk
  • 1 dl water

Mix all the ingredients and let the mixture rest for an hour.
Meanwhile bring bit pot of salted water to boil.

If you want to make Spätzli you need a Spätzli strainer ( like the one on the picture). Now all you have to do, is press the mixture through the strainer into the boiling water. I always do one Soup serving spoon after an other. When, when the Spätzli come to the surface you can skim them and quickly quench them in cold water and drain. Then continue with the next spoon.

If you don’t want to invest in a Spätzli strainer you can do Knöpfli ( basically a bigger less round version). For this moisten a small wooden plank. Put a good dollop of the mixture on it and start scraping small bits go the mixture into the boiling water. Use a big knife for this. This is a bit trickier because one tends to make to big Knöpflis. Skim, quench and drain like before.

We like our Knöpflis/Spätzlis fried in butter till golden brown. As you can see some like them with plenty of Maggi. I prefer them with red cabbage, Brussels sprouts and mushrooms – very traditional.