• Traditional

    ... in harmony with nature

  • Mmmmmmh

    enjoy variety

  • Bechtle Spaetzle

    happy eating

  • Swabian Spaetzle

    Pumpkin Cheese Spaetzle



Spaetzle and noodles can be prepared in so many ways. We invite you to peruse our collection of recipes, let yourself be inspired and discover new, proven, and sophisticated cooking suggestions. You’ll have the option of filtering by level of difficulty, or search by your favorite ingredients or pasta types and we’ll find suggestions that suit your tastes.

Try it out – we wish you lots of enjoyment and bon appetit!

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  1. Preheat the oven to 190 °C circulating air (210 °C Top-/Bottom heat).
  2. Cook the pasta in salted water until al dente. Strain the noodles and rinse with cold water to stop the cooking pro-cess.
  3. Peel the asparagus in the bottom third and cut the woody ends. Cut the green asparagus into 1 cm slanted pieces. Fry the asparagus al-dente in hot oil for 2-3 Minutes.
  4. Sort, wash and spin dry the wild herbs. Blend the eggs and parmesan cheese. Season with salt, pepper and nutmeg.
  5. Mix the spätzle with asparagus, herbs and egg-mixture. Season again with salt, pepper and nutmeg.
  6. Grease two flameproof medium frying pans with butter. Portion the mixture into both frying pans and bake the Frittata-Mixture about 20 Minutes until the casserole be-gins to brown and the egg stocks.


Cube the Frittata for finger food or the next picknick.

Ingredients [4 servings]

  • 350 Spaetzle
  • 400 g green asparagus
  • Olive oil to fry
  • 50 g wild herbs
  • 8 eggs
  • 100 g Parmesan, grated
  • 100 ml cream
  • Salt, pepper Mt, grinded


  • Butter to grease