Ingredients
Spaetzle Batter
- 2 scant cups all purpose flour (spooned and leveled)
- 3 large eggs
- 3/4 cup buttermilk
- 1 tablespoon dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon freshly ground black pepper
For Cooking & Serving
- 4 tablespoons salted butter
- 2 tablespoons minced flat leaf parsley leaves
- Lemon wedges, for squeezing
- Olive oil, for coating the baking sheet
Instructions
- Mix the batter: In a large bowl, combine the flour, nutmeg, eggs, buttermilk, Dijon mustard, salt, and black pepper. Stir everything together until a thick and smooth batter forms. Transfer this batter to a piping bag or a large ziplock bag for easy handling.
- Boil the spaetzle: Bring 3 quarts of water to a simmer and season it with 1 tablespoon of salt. Cut a small hole at the end of the piping or ziplock bag and pipe small pieces about 1.5 inches long directly into the simmering water. Cook the spaetzle for about 1 minute, or until they float to the surface. Use a slotted spoon to remove them and transfer to a baking sheet lightly coated with olive oil to prevent sticking. Repeat until all batter is used. You can prepare the spaetzle up to several days ahead by tossing them with oil and storing them in an airtight container in the fridge.
- Serve the spaetzle: Melt the salted butter in a skillet over medium heat. When the butter begins to turn golden brown and emit a nutty aroma, add the boiled spaetzle. Sauté for about 1 minute on each side, until they develop a light golden crust. Stir in the minced parsley, and season with salt and pepper to taste. Finish by topping with a squeeze of fresh lemon juice and serve immediately for best flavor.
- Storage Instructions: Spaetzle can be boiled in advance and stored in the fridge after tossing with oil in an airtight container. To reheat, warm them in browned butter on the stovetop until heated through. For freezing, spread boiled spaetzle on parchment-lined baking sheets without touching. Freeze until solid, then transfer to freezer-safe ziplock bags. Warm them from frozen by adding water or stock to the brown butter and covering the pan while heating until warmed through.
Notes
- The nutmeg adds a subtle warmth that complements the richness of the spaetzle — don’t skip it.
- Using buttermilk gives the spaetzle a tender texture and a slight tang that brightens the dish.
- For an even quicker prep, store homemade spaetzle boiled and tossed in oil, refrigerated for up to 3 days.
- You can pipe spaetzle directly into boiling water or use a traditional spaetzle press if available.
- Brown butter imparts a nutty, caramelized flavor that elevates this simple dish.
- Feel free to garnish with additional herbs such as chives or thyme for variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
