Spaetzle

Name: Spaetzle
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: German
Ingredients: 2 cups all-purpose flour; 3 large eggs, beaten; 1/2 cup whole milk; 1 tsp fine salt; 1/4 tsp ground nutmeg; 3 tbsp unsalted butter; 2 tbsp fresh parsley, chopped

Tender, egg-rich German egg noodles boiled until fluffy and sauteed in golden butter.

30 minMediumServes 4320 cal/serving

GermanSideStovetopVegetarianHalal-friendlyKosher-styleNut-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

2 cups all-purpose flour
3 large eggs, beaten
1/2 cup whole milk
1 tsp fine salt
1/4 tsp ground nutmeg
3 tbsp unsalted butter
2 tbsp fresh parsley, chopped

Instructions

1

In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp fine salt, and 1/4 tsp ground nutmeg.
2

Whisk in 3 beaten large eggs and 1/2 cup whole milk until a smooth, sticky batter forms, then let it rest for 10 minutes.
3

Bring a large pot of salted water to a rolling boil over high heat.
4

Press the batter through a spaetzle maker or colander into the boiling water and cook for 2 to 3 minutes until noodles float.
5

Scoop noodles out with a slotted spoon and drain well.
6

Melt 3 tbsp unsalted butter in a large skillet over medium-high heat, add cooked noodles, and toss for 2 minutes until lightly golden.
7

Garnish with 2 tbsp chopped fresh parsley and serve warm.

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Questions

How do I know when Spaetzle is done?

Go by the cues in the method rather than the clock. Step 6: cook until lightly golden.

Why rest the batter for Spaetzle?

Step 2 reads: "Whisk in 3 beaten large eggs and 1/2 cup whole milk until a smooth, sticky batter forms, then let it rest for 10 minutes." The pause in step 2 lets the flour hydrate fully and the bubbles settle, which gives a more tender, even result.

Can I make Spaetzle dairy-free?

Yes. The dairy in Spaetzle is 1/2 cup whole milk, 3 tbsp unsalted butter. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Spaetzle gluten-free?

Yes. The gluten in Spaetzle is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How do I store and reheat Spaetzle?

Refrigerate what is left of Spaetzle within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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