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  • 200g Heimatsmühle Type 405 Wheat Flour / Heimatsmühle Type 630 Spelt Flour
  • 200g Heimatsmühle Wheat Dunst / Heimatsmühle Spelt Dunst
  • 3 eggs
  • 1 tbsp. oil or butter
  • ⅛ - ¼l water


  1. Mix the flour, eggs, salt, and water into a dough. The amount of water depends on the size of the eggs and the type of flour - more water is required for spelt flour. Stir and beat the batter until it bubbles. Finally, stir in the oil or butter.

  2. Bring salted water to a boil in a large saucepan. Moisten a cutting board with water and place a small portion of dough on it. Using a wet, smooth-bladed knife, scrape narrow strips of dough into the boiling salted water. Wet the knife from time to time so that the dough does not stick to it.

  3. As soon as the spaetzle come to the surface, take them out immediately with a slotted spoon and toss them in hot water. The faster you work, the heartier the spaetzle are afterward.

  4. Then drain well and keep warm on a preheated plate.

    Of course, a spaetzle press can also be used.

    Tip: Don't let the dough stand for too long!