Description
Little egg noodles from the Sudtirol region of Italy. A simple, buttery side dish perfect for any meal.
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 (approximately 300°F/150°C), 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
- For a richer flavor, use freshly grated nutmeg.
- If you don’t have a spaetzle maker, a colander with large holes works well.
- Leftover spaetzle can be stored in the refrigerator for up to 3 days and reheated in a pan with a little butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 8
- Cholesterol: 150