About this Dish
Soft, irregular egg noodles, often tossed with butter and cheese.
History & Origin
A specialty of southern Germany's Swabia region, spaetzle dough is traditionally scraped by hand directly into boiling water, giving the noodles their characteristic uneven shape.
IngredientsServes 4
🌾All-purpose flour, 250g
🥚Eggs, 3 large
🥛Whole milk, 80ml
🧂Salt, 1 tsp plus extra for pasta water
🫧Sparkling water, 2 tbsp
🧈Unsalted butter, 40g
🧀Emmental or Gruyère cheese, 80g finely grated
🌿Fresh chives, small bunch finely chopped
Method
1
In a large bowl, combine the flour, salt, and nutmeg. Make a well in the centre, crack in the eggs, and pour in the milk. Beat everything together vigorously with a wooden spoon or whisk until you have a thick, smooth, slightly sticky batter that falls off the spoon in slow ribbons. Let it rest for 15 minutes.2
Bring a large pot of well-salted water to a rolling boil. Set a colander over a bowl near the stove and have your butter ready in a large skillet over low heat.3
Working in batches, press the batter through a spaetzle maker or a colander with large holes directly into the boiling water. If you don't have a tool, spread the batter onto a wet cutting board and use a bench scraper or knife to flick small pieces into the water.4
The spaetzle are done when they float to the surface, which takes about 2–3 minutes. Scoop them out with a slotted spoon and transfer directly into the skillet with the melted butter, tossing to coat.5
Once all the spaetzle are in the pan, turn the heat to medium and toss everything together. For a golden, slightly crispy finish, let them sit undisturbed for 1–2 minutes before stirring.6
Remove the pan from the heat and stir in the grated cheese until melted and creamy, coating every noodle. Taste and adjust salt if needed, then serve immediately topped with fresh chives.User Reviews
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