55 minutes
Homemade buttered spaetzle, a traditional German dumpling, perfect as a side dish or main course.
cups
teaspoons
teaspoons
Ground Nutmeg
teaspoons
cups
each
Unsalted Butter, melted
tablespoons
1. Whisk Dry Ingredients
Whisk together the flour, table salt, pepper, and ground nutmeg in a large bowl until they're well combined.
2. Whisk Wet Ingredients
In a separate bowl, whisk the whole milk and large eggs together until the mixture is smooth and uniform.
3. Combine Wet and Dry Ingredients
Gradually pour the milk and egg mixture into the flour mixture, whisking continuously until the batter is smooth. Let the batter rest for 15 to 30 minutes.
4. Prepare Aluminum Pan
Prepare a disposable aluminum pan by using scissors to poke holes in the bottom. This will allow the batter to pass through and form the spaetzle.
5. Boil Water
Bring 4 quarts of water and 1 tablespoon of salt to a boil in a Dutch oven.
6. Cook Spaetzle
Once the water is boiling, pour half of the batter into the prepared aluminum pan. Use a spatula to scrape the batter across the holes, letting the batter drop into the boiling water. Cook the spaetzle for about one minute, or until they float to the top. Transfer the cooked spaetzle to a colander set over a large bowl. Repeat the process with the remaining batter.
7. Butter Spaetzle
Once all the spaetzle is cooked, discard any accumulated water in the bowl beneath the colander. Transfer the spaetzle to a clean bowl and pour the melted butter over them. Toss everything together until the spaetzle are well coated with the butter.
8. Serve Spaetzle
Serve your homemade buttered spaetzle immediately while they are warm and enjoy!
Stir in grated cheese such as Gruyère, Emmental, or even a sharp cheddar into the dough or sprinkle it over the cooked spaetzle while they're still piping hot for a gooey, cheesy variation.
Add shredded cheese (such as Gruyère, Emmental, or Cheddar) to the skillet when browning the spaetzle. Stir until the cheese is melted and the spaetzle are coated.
Instead of just buttering your spaetzle, try browning the butter until it's nutty and fragrant, then toss the spaetzle in it. This adds a depth of flavor that is rich and complex.
Instead of butter, toss the cooked spaetzle with homemade or store-bought pesto for an Italian twist.
Add finely chopped fresh herbs to the spaetzle dough. Chives, parsley, thyme, or dill can add a fresh, aromatic dimension to the dish. Use about 1 to 2 tablespoons of fresh herbs for each cup of flour in your recipe.
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