Ingredients
For the Spaetzle Dough
- 2 cups (270g) all-purpose flour
- 1 1/2 teaspoons salt
- 4 large eggs
- 1/2 cup milk
For Cooking and Serving
- 3 Tablespoons butter
- Grated Parmesan cheese, for serving
Instructions
- Make spaetzle dough: In a medium bowl, combine 2 cups flour and 1 1/2 teaspoons salt. In a separate small bowl, whisk together 4 large eggs and 1/2 cup milk. Create a well in the center of the flour mixture and pour in the egg and milk mixture. Stir until well combined into a thick batter.
- Boil spaetzle: Bring 2 quarts (8 cups) of water with 1 teaspoon salt to a boil in a large pot, then reduce heat to a simmer. Using a spaetzle maker, press the batter through into the simmering water. Cook the noodles for about 2 minutes or until they float to the surface, then remove with a slotted spoon and transfer to a bowl of ice water. Repeat until all dough is cooked.
- Warm spaetzle: Heat 3 tablespoons of butter in a skillet over medium heat until slightly browned, about 3 to 4 minutes. Drain the spaetzle from the ice water and add them to the skillet. Cook for an additional minute, stirring gently to warm through and coat the noodles in butter.
- Serve: Transfer the warmed spaetzle to serving plates and sprinkle with grated Parmesan cheese if desired. Serve immediately as a delicious side dish or with your favorite sauce.
Notes
- For a softer texture, avoid overmixing the dough; it should be thick but still pourable.
- If you don’t have a spaetzle maker, use a colander or a large-holed grater to press the dough through.
- Serving spaetzle with browned butter enhances the nutty flavor, but you can also toss them with herbs or cheese sauces.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet with a little butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Frying
- Cuisine: German
