📝 About This Recipe
Transport your kitchen to the rolling hills of Southern Germany with these hand-crafted egg noodles, the quintessential comfort food of Swabian cuisine. Unlike traditional pasta, Spaetzle features a soft, high-hydration dough that creates a uniquely chewy, irregular texture perfect for soaking up rich gravies. Sautéed in brown butter and finished with fresh herbs, this dish offers a rustic elegance that is both incredibly satisfying and deeply soul-warming.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (high-quality wheat flour for best structure)
- 5 pieces Large eggs (at room temperature)
- 1/2 cup Whole milk (plus 1-2 extra tablespoons if needed)
- 1 teaspoon Fine sea salt
- 1/4 teaspoon Ground nutmeg (freshly grated for maximum aroma)
The Finishing Sauté
- 4 tablespoons Unsalted butter (European-style butter preferred)
- 3 tablespoons Fresh parsley (finely chopped)
- 1 tablespoon Fresh chives (thinly sliced)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 pinch Maldon sea salt (for finishing)
Cooking Liquid
- 4 quarts Water (for boiling)
- 2 tablespoons Kosher salt (for the pasta water)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, sea salt, and freshly grated nutmeg until well combined.
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2
Create a well in the center of the flour. Crack the 5 eggs into the well and add 1/2 cup of milk.
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3
Using a wooden spoon with a hole in the middle (a traditional 'Spaetzle spoon') or a sturdy spatula, begin beating the mixture from the center outward.
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4
Beat the dough vigorously for about 5-8 minutes. You are looking for a 'blistering' effect where air bubbles form in the dough. The texture should be stretchy and slowly fall off the spoon in a thick ribbon.
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5
Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 15-20 minutes. This allows the gluten to relax and the flour to fully hydrate.
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6
While the dough rests, bring a large pot of water to a rolling boil. Once boiling, add the 2 tablespoons of kosher salt.
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7
Prepare a large bowl with ice water if you are making these ahead, or simply have a colander ready if serving immediately.
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8
Position a Spaetzle maker (plane or press) over the boiling water. If you don't have one, you can use a flat cutting board and a knife to 'scrape' thin strips into the water (the 'Spätzle-schaben' method).
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9
Work in batches to avoid overcrowding the pot. Press or scrape the dough into the boiling water. The noodles will sink initially and then rise to the surface.
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10
Once the Spaetzle float to the top, let them cook for an additional 30-60 seconds. Total boiling time is usually only 2-3 minutes.
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11
Remove the noodles with a slotted spoon. If serving immediately, drain well. If making ahead, plunge into the ice bath to stop the cooking, then drain and toss with a little oil.
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12
In a large skillet over medium-high heat, melt the 4 tablespoons of butter. Continue cooking until the butter begins to foam and turn a nutty golden brown.
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13
Add the drained Spaetzle to the skillet. Sauté for 3-5 minutes, tossing occasionally, until some edges become slightly crispy and golden.
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14
Turn off the heat. Toss in the chopped parsley, chives, and black pepper. Adjust seasoning with a pinch of salt if needed.
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15
Transfer to a warm serving bowl and serve immediately while the butter is fragrant and the noodles are tender.
💡 Chef's Tips
Don't over-mix the dough once the bubbles form, or the noodles will become too tough. If the dough is too runny and doesn't hold its shape, whisk in an extra tablespoon of flour; if it's too stiff to press, add a splash of milk. Always dip your Spaetzle tool or knife into the boiling water before adding dough to prevent sticking. For a truly authentic 'Käsespätzle' (Cheese Spaetzle), layer the hot noodles with shredded Emmentaler or Gruyère cheese and caramelized onions. Make sure your water is at a full rolling boil before starting; a weak simmer will result in soggy, gummy noodles.
🍽️ Serving Suggestions
Serve as a side dish to Sauerbraten (German pot roast) with plenty of ginger-spiced gravy. Pair with a crisp, dry Riesling or a cold German Lager to cut through the richness of the butter. Excellent alongside a creamy Mushroom Jägerschnitzel. Serve with a side of warm red cabbage (Rotkohl) for a classic color and flavor contrast. Top with crispy fried onions for an extra layer of texture.