German Spaetzle
These tender, handmade German egg noodles are the ultimate comfort food, perfect for soaking up rich gravies or sautéing in browned butter.
Ingredients
- •2 cups all-purpose flour (250g)
- •4 large eggs
- •1/2 cup whole milk (120ml)
- •1/2 teaspoon salt
- •1/4 teaspoon ground nutmeg
- •2 tablespoons unsalted butter
Instructions
- 1
In a large mixing bowl, whisk together the flour, salt, and nutmeg.
- 2
Add the eggs and milk to the flour mixture, beating vigorously with a wooden spoon until the batter is smooth, elastic, and forms long, thick ribbons when lifted.
- 3
Let the batter rest for 10 to 15 minutes to allow the gluten to relax.
- 4
Bring a large pot of salted water to a gentle boil.
- 5
Working in batches, press the batter through a spaetzle maker or a colander with large holes directly into the simmering water.
- 6
Cook the spaetzle for 2 to 3 minutes, or until they float to the surface, then remove them with a slotted spoon.
- 7
Transfer the cooked spaetzle to a colander and rinse briefly with warm water to remove excess starch.
- 8
Melt the butter in a large skillet over medium heat and toss the spaetzle in the butter until lightly golden and heated through.
💡 Chef tips
- If you don't have a spaetzle maker, use a sturdy colander with large holes and push the dough through with a rubber spatula.
- For a richer flavor, you can substitute the milk with heavy cream or add a tablespoon of finely chopped fresh parsley to the dough.
- Spaetzle can be made ahead of time; simply boil them, drain, and store in the refrigerator, then sauté in butter just before serving.
✅ How it should turn out
The finished spaetzle should be tender yet slightly chewy, with a subtle nutty aroma from the nutmeg and a rich, buttery finish.