What’s not to love about Spätzle? These irregular German egg noodles have a tender, chewy texture that’s perfect for soaking up rich sauces and gravies.
Make batter: In a large bowl, whisk together flour and salt. Make a well in center and add eggs and milk. Whisk until smooth. Let batter rest 10 minutes.
Boil water: Bring a large pot of salted water to a boil.
Test consistency: The batter should be thick but spreadable. Adjust with milk or flour if needed.
Form spätzle: Hold a colander with large holes over the boiling water. Pour about ¼ of the batter into the colander and push through holes with a wooden spoon or scraper.
Cook: The spätzle will float when done, about 2-3 minutes. Remove with a slotted spoon and set aside. Repeat with remaining batter.
Finish: In a large skillet, melt butter over medium heat. Add cooked spätzle and toss gently to coat. Season with salt and pepper.
Serve: Serve immediately as a side dish, garnished with fresh herbs if desired.
Notes
For käsespätzle, add grated cheese to the buttered spätzle and let it melt.
