Recipe for German Spätzle Pasta


Fancy some homemade pasta without the work and effort usually involved with homemade pasta? German Spätzle pasta – small, squiggly egg dumplings from the Southwest of Germany – are easy to prepare and can be ready in a matter of minutes.

German Spätzle Pasta
German Spätzle pasta – lovely irregular shapes, perfect for sauces

German Spätzle Pasta Recipe

The flour

Austrian flour type 480 (“griffiges Mehl”, flour type 405 in Germany, Italian 00 flour and soft pastry flour in the UK and US) should be used to make Spätzle.

The ingredients (to serve 6 people as side dish) –

  • 500g Austrian flour type 480 / Italian 00 flour or types as specified above
  • 375g water
  • 2 eggs
  • 6g salt

Please note that I am using a Spätzle maker (in German Spätzle-Sieb) to help me with the Spätzle making. Alternatively, you can use a sieve, colander or steamer with large (5-6 mm) holes.

German Spätzle pasta maker
German Spätzle pasta maker
  1. Combine all ingredients in a large bowl and mix well. All flour should be folded into the dough well. The dough will be more like a batter (it should drip, but not be too thin), so not the same as typical pasta dough.
  2. Heat a large pot of water until it reaches simmering point.
  3. Place the Spätzle sieve on top of the pot, put a few ladles of dough onto the Spätzle board and scrape the batter through the holes directly into the simmering water.
  4. The ‘dough droppings’ will sink to the bottom but they’ll pop up to the water surface once cooked through. Stir to make sure the Spätzle separate. The cooking will take only 2 to 3 minutes.
  5. Using a slotted spoon, take out the Spätzle as soon as they float to the top.
  6. Place them into a colander, rinse with cold water and drain.
  7. Toss in a little melted butter to keep them from sticking and warm through before serving.
  8. You can keep Spätzle in the fridge for a couple of days; heat through before serving.


Serve as a side dish to sauce-based meat dishes. Warning: very filling!

Danish seeded rye bread with malted flour


This month’s theme for the #TwelveLoaves bakers is Malt. I have previously used malt extract for dark wholemeal breads to add flavour and as a source of sugar for the yeast. However, with malt taking centre stage this month, I wanted to do more and decided to home-malt rye grains to make my own malted flour.

Malt is created when simple grains such as rye, barley or wheat are left to germinate and sprout. When this happens, active enzymes in the grain convert the starch into a simple sugar called maltose. If the grain is then dried and toasted, the maltose darkens in colour and takes on a complex, rich caramel flavour.

In this post, I’ll show how I made malted flour at home and then used it to bake a delicious Danish rye bread loaf.

Malted rye bread
Malted, seeded rye bread

How to make malted flour at home?

  1. Germinate a handful of grains such as rye, barley or wheat – I used a germinator to do this. The process takes about 2 – 4 days depending on the temperature in your room. Germinate until the shoot is about the length of the seed itself.
  2. Dry the sprouted grains by laying them out on kitchen paper and leaving them to dry at room temperature for 12 hours. Move the air-dried grains onto a baking tray covered with baking paper and roast at a low temperature (50 – 75°C) for 2 to 3 hours. Drying the grains halts the germination process but the temperature at which the grains are roasted is important.
    • Lightly roasting the grains at a low temperature (as above) ensures that the the flour remains ‘diastatic’ i.e. the malted flour will still contain considerable enzyme activity to increase the extraction of sugars from the flours for use as food during the fermentation process, yielding a strong rise, great oven-spring and increased crust-browning.
    • More heavily roasted grains result in a much darker flour but the enzyme activity is destroyed. Flour made from such grains are used for purely for colour and flavour.
  3. Grind the sprouted and dried grains into flour. Very finely ground malted flour can sometimes also be referred to as malt powder.
Malted rye grains
Malted rye grains

And here we have it! Malted flour i.e. flour ground from sprouted, dried and roasted grains.

Rye, malted rye grains, malted rye flour
Rye berries; Malted rye grains; Malted rye flour

In bread baking, malt ingredients are used in small quantities (around 1% diastatic malt flour as a % of overall flour used) while for sweet malt bakes (e.g. for malt loaves, malted cookies and malted chocolate tarts) generous quantities of malt extract and malt flour are used to achieve the distinctive flavour, colour and stickiness.

Malted rye slice
Danish malted, seeded rye slice

How to bake Danish seeded rye bread with malted flour

16 – 24 hours before preparing the final dough


Combine the starter, flours and water in a bowl, cover and leave to rest at room temperature for 16 – 24 hours.

Toasted seed soaker

  • 100g sunflower seeds, toasted
  • 50g flaxseeds, toasted
  • 50g oats, toasted
  • 200g cracked whole rye
  • 1.5 tsp salt
  • 400g boiling water (the cracked rye doesn’t soften easily with cold water, so boiling water is recommended)

Combine the toasted seeds, oats and the cracked whole rye in a bowl, add the salt and the boiling water. Mix, cover and leave to rest for 16 – 24 hours.

1 hour before preparing the final dough

Boiled rye berries

  • 65g whole rye berries
  • 100g water

In a small pan, add the rye berries and cold water. Bring to boil and continue until the liquid has been absorbed. Leave to cool.

Preparing the final dough

  • 500g rye flour
  • 200g strong white wheat flour
  • 2 tbsp malted flour
  • 600g water
  • 24g salt
  • 2 tbsp honey
  1. Combine 400g of the sourdough, the toasted seed and oat mix, the boiled rye berries and the final dough ingredients in a large bowl.
  2. Mix with your hands – you won’t be able to knead the dough as it’s too sticky.
  3. Cover the bowl and leave the mixture to rest for 30 minutes at room temperature.
  4. Butter a large loaf tin (I used a tin 33 x 10 x 10 cm).
  5. Give the dough mixture another good mix with your hands.
  6. Move the dough into the loaf tin and spread evenly. Cover the loaf tin and place the dough in the fridge overnight (approx. 12 hours).
  7. Remove the tin from the fridge for approx. 1 hour before baking to bring the dough back to room temperature.
  8. Bake for 15 mins at 250°C and for a further 50 mins at 200°C.

Danish malted rye bread

Perfectly delicious with just butter, with all types of strong cheeses, all salty food as well as pickled or smoked fish.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of girlichef, and the rest of our fabulous bakers.

Our host this month is Heather from girlichef, and our theme is Malt. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s selection of #TwelveLoaves Jewish Breads!

If you’d like to bake along with us this month, share your Malt Bread using hashtag #TwelveLoaves!