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German Kaese Spaetzle for 1 or 2

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“I first tried this for a culture project and it was absolutely fantastic! I make a smaller batch, but that's because I'm a college student, but this can be easily doubled or tripled for more people. I also have no spaetzle maker, so I just spooned a portion of the batter onto a course cheese grater and pressed it through with a spatula. I also wore an oven mitt so my hands weren't burned by the steam as I held the grater over the pot. It's a little tricky at first, but as the batter sits in the grater over the pot, it gets a little thinner and will drip through easily as you press it. Also, I don't have any authentic cheeses, but mine turned out splendedly with grated cheddar and mozzarella.”
1 cup

Ingredients Nutrition


  1. Combine dry ingredients in small bowl and set aside.
  2. In a medium-sized bowl, beat egg well.
  3. Alternate adding dry mixture and milk until batter is smooth.
  4. Let batter stand 30 minutes.
  5. Boil a pot of lightly salted water.
  6. Extrude batter either through a spaetzle maker or course cheese grater.
  7. Let boil until spaetzle rise to the top. Remove with a slotted spoon and put in strainer or on paper towels to dry.
  8. Add grated cheese as desired and stir together. Serve immediately.

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