Black Pepper Spaetzle

These tiny dumplings can be eaten like noodles or used in our Chicken Spaetzle Soup with Parsley and Celery Pistou. This easy German side dish is made from ingredients you probably already have at home!


Yield: Makes about 4 cups.

Black Pepper Spaetzle


  • ¾ cup milk (2%)
  • 3 large eggs
  • 1½ cups all-purpose flour
  • 1 tsp freshly ground pepper
  • ½ tsp salt
  • ¼ tsp nutmeg
  • Canola oil*


  1. Bring salted water to a simmer in a medium pot over medium heat.
  2. Whisk milk and eggs together in a small bowl.
  3. Combine flour, pepper, salt and nutmeg in a medium bowl. Pour milk mixture into the dry ingredients; whisk until smooth.
  4. Set up spaetzle maker over the pot and work batter through into the simmering water. Alternatively, force spaetzle batter through a colander. Cook in batches. Do not overfill pot. Cook spaetzle until they float to the top, about 1 – 2 minutes. Remove with a slotted spoon. Transfer spaetzle to a baking sheet. Toss lightly with canola oil to prevent sticking.
Nutritional analysis per ½ cup serving:

125 calories, 2.5 g fat, 5.6 g protein, 19.3 g carbohydrate, 0.7 g fibre, 329 mg sodium

*Ingredient not included in nutritional analysis.