Spaetzle

Delicious homemade spaetzle, soft and tender, tossed in butter and fresh parsley for a comforting dish.

5 from 1 vote

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Course: Main Course, Side Dish

Cuisine: German

Keyword: comfort food, easy pasta, german noodles, spaetzle

Prep Time: 20

Cook Time: 20

Resting Time: 15

Total Time: 55

Servings:

Calories: 250kcal

Cost: $1

Ingredients

▢ 3 large eggs Fresh eggs preferred for a richer dough
▢ ½ cup whole milk Can substitute with water for a lighter texture
▢ ½ teaspoon salt Plus more for seasoning the water and to taste
▢ 2 cups all-purpose flour Use a good quality all-purpose flour
▢ 3 tablespoon butter For tossing the spaetzle
▢ 1 tablespoon fresh parsley Chopped for garnish

Instructions

In a large mixing bowl, whisk together eggs, milk, and salt until smooth.
Add the flour to the egg mixture and stir until you have a thick, sticky batter, slightly thicker than pancake batter. If the batter is too thick, add a tablespoon of milk at a time until it reaches the desired consistency. Rest the dough for 10-15 minutes.
Bring a large pot of salted water to a boil. Once boiling, reduce the heat to a gentle simmer.
Working in batches, spoon portions of the batter onto a large-holed grater or colander set over the pot of simmering water. Use a spoon or spatula to press the batter through the holes, allowing small "noodles" to fall into the water.
Once the spaetzle rises to the surface of the water (about 2 minutes), use a slotted spoon to remove them and transfer them to a clean dish. Repeat until all the dough is used.
In a large skillet, melt the butter over medium heat. Once melted, add the cooked spaetzle and toss until lightly coated and warmed through. Season with additional salt and pepper if desired. Finish by sprinkling with fresh parsley and serve.

Notes

These spaetzle are soft and delicious, perfect as a side dish or a main course. The dough benefits from resting to achieve a tender texture. Adjust salt to your preference!

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