We've made spatzle a bunch of times with great success. Tonight, we put it in the boiling water like many times before, and it completely dissolved, resulting in cloudy water rather than anything resembling spatzle. We followed the recipe exactly. It's the first time making this at our new location, at a higher altitude, with colder and drier conditions and well water. What happened?

  • What is your altitude now?
    – GdD
    Jan 12 at 10:47
  • We're at 930m or 3050ft
    – user97283
    Jan 13 at 4:39
  • That's only 1deg lower in boiling temp, so I doubt altitude is making a difference. My working hypothesis would be that you mismeasured something.
    – FuzzyChef
    Jan 14 at 1:19
  • Are you sure you didn't forget the eggs or something? Because túrógombóc can absolutely dissolve in water, but I've never had it happen to nokedli.
    – Marti
    Feb 11 at 0:07
  • (The problem with @FuzzyChef's hypothesis is, of course, that I have never in my life measured anything when making spaetzle/nokedli/galuska.)
    – Marti
    Feb 11 at 16:11

1 Answer 1


A strong boil will break up the spaetzle batter. Keep it at a simmer.

  • 2
    Stronger bread flour works well for nokedli, to keep them firmer. I’d guess spätzle would be similar.
    – unlisted
    Jan 13 at 10:39

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