German
Spaetzle
Fresh egg noodles pressed into simmering water and tossed hot with butter for a tender, springy bite.
6 servings · 25 minutes prep · 15 minutes cook
Ingredients
Main
- 2 1/2 cups
- 1 1/2 tsp
- 1/4 tsp
- 4 whole
- 3/4 cup
- 2 tbsp
Directions
Method
- Whisk the all-purpose flour, kosher salt, and nutmeg. Beat in the egg and whole milk until the batter is elastic and falls in thick ribbons.
- Beat the batter with a wooden spoon for 5 minutes, then rest for 30 minutes.
- Bring a large pot of salted water to a gentle simmer. Press the batter through a spaetzle maker into the water in batches.
- Cook until the noodles float and are tender, 2-3 minutes, then lift them out with a skimmer.
- Toss the hot spaetzle with the unsalted butter and serve.
