Description
Spaetzle, or spätzle, is a rustic pasta most commonly associated with Germany, but is equally prevalent in the Sudtirol region of Italy.
Ingredients
Units
Scale
- 1 1/2 cups (150 g) all-purpose flour
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- 1/4 teaspoon nutmeg
- 3 eggs
- 3/8 cups (90 ml) milk
- 2 tablespoons (30 g) unsalted butter
- 2 tablespoons parsley, finely chopped
Instructions
- Prepare the Dough:
- In a medium bowl, mix flour, salt, pepper, and nutmeg.
- In a separate small bowl, beat the eggs.
- Gradually alternate adding the beaten eggs and milk to the flour mixture. Aim for a brownie batter consistency.
- Adjust the dough with more milk if too stiff or more flour if too wet.
- Cooking the Spaetzle:
- Bring a large pot of salted water to a boil.
- Use a spaetzle maker, colander, or grater to press about 1/4 of the dough through holes directly into boiling water.
- Once noodles rise to the top, skim them off with a slotted spoon and transfer to a sheet pan.
- Repeat the process until all noodles are cooked.
- Finishing the Spaetzle:
- In a large sauté pan over medium heat, melt the butter.
- Add the cooked spaetzle noodles and stir to coat them in butter.
- Season with parsley, salt, and pepper.
- Serve the spaetzle warm as a side dish.
Notes
- Consistency is key; adjust the dough as needed for the perfect texture.
- For an added twist, consider adding grated cheese or caramelized onions to the finished spaetzle.
- Leftover spaetzle can be refrigerated and reheated in a pan with a little butter.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Boiling
- Cuisine: German Italian