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Spaetzle are a little German noodle that is quite easy to make. It is very handy to have a Spaetzle press of course but I have used a colander as well. Traditionally they were made using a wooden board and a wooden knife. The dough was firmer and you cut them off the board into the boiling water. More work and requires a little expertise to get them even. It is truly worth the effort. I usually make a huge batch and if I have any leftovers I will freeze them. That is seldom as everyone loves them.



  • 100 g Emmer Faro whole not ground
  • Grind speed 10/1 minute set aside in seperate bowl
  • 100 g Gruyere cheese
  • 100 g Fruiliano cheese
  • Grind 10 sec/speed 6 and set aside
  • 180 g fresh spinach
  • grind 30 seconds/speed 7
  • Add Emmer and 250g flour
  • 50 g water
  • 4 eggs
  • pinch of nutmeg salt and pepper to taste


  • Mix 10 sec/speed 7