Spaetzle
- 1 cup all-purpose flour
- 3 eggs
- 1/2 cup milk
- 1 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon cayenne pepper, (optional)
- 1/4 teaspoon grated nutmeg
- 2 tablespoons unsalted butter
- 1/4 bunch of parsley leaves, cleaned, finely chopped
- Variations: The spaetzle can also be garnished with finely minced lemon zest or finely chopped sage.
- ***
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Bring a large pot of salted water (about 5 quarts) to a boil.
Meanwhile, combine flour, salt, white pepper, cayenne (if using) and nutmeg in a bowl.
In a separate bowl, combine eggs and milk, stirring to incorporate.
Add dry ingredients to wet ingredients and mix well with a wooden spoon until incorporated and dough resembles a thick pancake batter.
Place a pasta colander on top of the pot of boiling water.
Pour half of the batter into the colander.
Using a rubber spatula, press dough and force it through the holes of the colander, letting "noodles" fall into boiling water.
Cook until water returns to a simmer and spaetzle rise to the surface, then remove with a slotted spoon to a bowl filled with ice cold water to stop spaetzle from cooking. Repeat with remaining batter.
Drain the cooled spaetzle.
Melt butter in a skillet over medium-high heat.
Add spaetzle and cook until lightly golden brown, about 10 minutes.
Cooking in batches if needed.
Season with salt and pepper, sprinkle with chopped parsley and serve hot.
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- 1 cup all-purpose flour
- 3 eggs
- 1/2 cup milk
- 1 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon cayenne pepper, (optional)
- 1/4 teaspoon grated nutmeg
- 2 tablespoons unsalted butter
- 1/4 bunch of parsley leaves, cleaned, finely chopped
- Variations: The spaetzle can also be garnished with finely minced lemon zest or finely chopped sage.
- ***
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper