Food Friday Recipe: Chef Ewald's Spaetzle

Apr 28, 2014

From Maassman's Restaurant at Blackhead Mountain Lodge & Country Club and featured on Food Friday.


1½ cups flour

4 large eggs


Olive oil


Onion powder



1. Make a smooth, tough dough, using wooden spoon by combining flour, eggs, a little olive oil, salt, pepper, onion powder and dried parsley (for color). Beat until proper consistency is reached.

2. Spread portions of dough on wooden (Spaetzle)-board and scrape with knife or spoon, small slivers of dough into boiling salted water.

3. Soon after the Spaetzle rise to the surface of the water, remove them with a skimmer, rinse and strain in colander to drain.

Spaetzle can be used immediately, or saved in the refrigerator to be reheated later. To reheat, use a little shortening or oil in a shallow pan and saute.

Optional - If used immediately, melt some butter, saute breadcrumbs and pour over serving dish of Spaetzle.