Buttered Spaetzle
Updated Nov. 1, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 2cups flour
- ½teaspoon freshly ground black pepper, more to taste
- 3eggs
- 1cup milk, more if needed
- 2 to 4tablespoons butter or olive oil
- Chopped fresh parsley or chives for garnish
Nutritional analysis per serving (4 servings)
402 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 13 grams protein; 390 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set a large pot of water to a boil and salt it. In a bowl, combine flour with pepper and a large pinch of salt. Lightly beat together eggs and milk, and add to flour, stirring. If necessary, add a little more milk until mixture has the consistency of pancake batter.
- Step 2
Scoop a tablespoon or so of batter, and drop it into water; small pieces may break off, but batter should remain largely intact and form a disk. Repeat, using about one-third to one-fourth the batter, depending on the size of the pot. When spaetzle rise to top a couple of minutes later (you may have to loosen them from the bottom, but they will pop right up), cook another minute or so, then remove with a slotted spoon into a bowl of ice water. Repeat until all the batter is used up.
- Step 3
Drain spaetzle; at this point you can toss them with a bit of oil and refrigerate, covered, for up to a day. Heat butter or oil in a large skillet, preferably nonstick, over medium-high heat. When it's hot, add spaetzle a few at a time, and quickly brown on both sides. Serve hot, garnished with parsley or chives.
Private Notes
Comments
These are not spaetzle, but knepfle ("little buttons"), another Alsacian speciality. The dough is the same, but for spaetzle the dough will be either shaved off a special wooden board in thin strips with the help of a large knife (the traditional way) or will be passed through a spaetzle maker or even a spaetzle press (a device like a very large garlic press).
Dropping them from a spoon could get tedious.
My solution was a non-stick pizza pan with large holes.
Just lay it over the pot of boiling water and use a rubber spatula to press the batter into the pot.
It works like a charm and is easy to clean.
Nutmeg is an indispensable ingredient in spaetzle. Has to be there or its a dumpling
This is always my go to I make a batch drain it and dry it out a bit and then cook it in hot oil finished with some butter, seasonings and parmesean cheese. It is a regular on our menu. Refrigerate left overs and it fries up even better the next day. So good and a spaetlze maker is inexpensive and worth it!
I think it’s totally delightful that so many people have variations of a similar dish and memory. Fight on! It’s all delicious and it’s all culturally important. I’m German-born and my German mama scoffs at my spaetzle grater thing. Too complicated! These wouldn’t qualify as spaetzle in our house, either, but we’d definitely eat them happily.
I use the recipe as written, I add a bit more seasoning to the flour , it comes out perfect every time. I pan fry them in butter, parsley and thyme delicious . I bought a spaetzle maker for like ren dollars so worth it. It keeps the spaetzle smaller which we love.
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