📝 About This Recipe
Hailing from the heart of Southern Germany, Spätzle is the ultimate comfort food—a rustic, hand-cut egg noodle that sits somewhere between a pasta and a dumpling. This version celebrates the simplicity of the Swabian region, featuring tender, irregular noodles tossed in nutty browned butter and finished with fresh herbs. It is the quintessential European side dish, offering a satisfying chew and a rich, buttery finish that elevates any meal into a festive occasion.
🥗 Ingredients
The Noodle Dough
- 3 cups All-purpose flour (sifted)
- 5 pieces Large eggs (at room temperature)
- 1/4 cup Whole milk (plus more if needed)
- 1 teaspoon Kosher salt (for the dough)
- 1/4 teaspoon Ground nutmeg (freshly grated is best)
- 2 tablespoons Sparkling mineral water (adds lightness to the texture)
The Cooking Liquid
- 4 quarts Water (for boiling)
- 2 tablespoons Sea salt (to season the water)
The Butter Finish
- 6 tablespoons Unsalted European-style butter (high fat content for better flavor)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 tablespoon Fresh chives (minced)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Lemon juice (optional, to cut the richness)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted all-purpose flour, kosher salt, and freshly grated nutmeg until well combined.
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2
Create a well in the center of the flour. Crack the eggs into the well and add the milk and sparkling water.
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3
Using a wooden spoon with a hole in the center (traditional) or a sturdy spatula, begin incorporating the flour into the wet ingredients from the center outward.
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4
Beat the dough vigorously for about 5-8 minutes. You are looking for a smooth, elastic consistency that begins to form small air bubbles; the dough should be thick enough to hang from the spoon but slowly stretch before breaking.
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5
Cover the bowl with a clean kitchen towel and let the dough rest for 15-20 minutes at room temperature. This relaxes the gluten for a more tender noodle.
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6
While the dough rests, bring a large pot of water to a rolling boil and add the sea salt.
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7
Prepare a 'spätzle press', a 'spätzle plane', or a flat cutting board and a knife. If using the board method, dampen the board with boiling water first.
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8
Work in batches: press the dough through the spätzle maker directly into the boiling water, or scrape thin slivers of dough off the board with a knife into the water.
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9
The noodles will cook very quickly. Once they rise to the surface of the water (usually within 1-2 minutes), they are done.
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10
Use a slotted spoon to remove the floating noodles and transfer them to a colander to drain briefly. Do not rinse them with cold water.
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11
In a large skillet over medium heat, melt the 6 tablespoons of butter. Continue cooking until the butter begins to foam and turns a light golden brown with a nutty aroma.
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12
Add the drained spätzle to the skillet. Toss gently to coat every noodle in the brown butter.
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13
Allow the noodles to sauté for 2-3 minutes without stirring too much, letting some of the edges develop a light, crispy golden crust.
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14
Remove from heat and toss in the fresh parsley, chives, and black pepper. Add a squeeze of lemon juice if desired for brightness.
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15
Transfer to a warm serving bowl and serve immediately while the butter is still sizzling.
💡 Chef's Tips
The 'bubble test' is key: beat the dough until you see air bubbles popping, which ensures the spätzle are light and not dense. If the dough is too runny, add flour by the tablespoon; if it’s too stiff, add an extra splash of sparkling water. For the best texture, don't overcrowd the boiling pot; cook the noodles in 3 or 4 separate batches. To make ahead, shock the boiled noodles in ice water, drain, and toss with oil; then simply sauté in butter when ready to serve. Using a high-quality European butter with higher fat content will yield a significantly richer, more authentic flavor profile.
🍽️ Serving Suggestions
Serve as a classic side to Sauerbraten or any dish with a rich, dark gravy. Pair with a crisp German Riesling or a cold Weissbier to balance the buttery richness. Add a side of creamy cucumber salad (Gurkensalat) for a refreshing textural contrast. For a main course variation, stir in 1 cup of shredded Emmentaler cheese to create 'Käsespätzle'. Excellent served alongside roasted pork loin or chicken schnitzel.