Ingredients
Spaetzle Batter
- 2 scant cups all purpose flour (spooned and leveled)
- 3 large eggs
- 3/4 cup buttermilk
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon freshly ground black pepper
For Finishing
- 4 tablespoons salted butter
- 2 tablespoons minced flat leaf parsley leaves
- Lemon wedges, for squeezing
- Olive oil for coating baking sheet
Instructions
- Mix the batter: In a large bowl, combine the flour, freshly grated nutmeg, eggs, buttermilk, Dijon mustard, kosher salt, and freshly ground black pepper. Stir thoroughly until a thick, cohesive batter forms. Transfer the batter to a piping bag or a large resealable ziplock bag for easy portioning.
- Boil the spaetzle: Bring 3 quarts of water to a simmer in a large pot and season it with 1 tablespoon of salt. Cut a small hole at the end of the piping bag and pipe small, roughly 1.5-inch long pieces into the simmering water. Cook for about 1 minute or until the spaetzle float to the surface. Use a slotted spoon to remove and transfer them to a baking sheet lightly coated with olive oil to prevent sticking. Repeat until all batter is cooked. The boiled spaetzle can be stored by tossing with oil and refrigerating in an airtight container for several days.
- Serve the spaetzle: Melt the salted butter in a skillet over medium heat. When the butter starts turning golden brown and developing a nutty aroma, add the cooked spaetzle to the pan. Sauté for about 1 minute on each side or until they develop a light golden crust. Stir in the minced parsley and season with additional salt and pepper to taste. Finish with a fresh squeeze of lemon juice before serving immediately for vibrant flavor.
- Storage Instructions: Cooked spaetzle can be prepped and boiled in advance. Store in the fridge with a light coating of oil inside an airtight container. Reheat in browned butter just before serving to restore warmth and flavor. To freeze, spread boiled spaetzle pieces on a parchment-lined baking sheet ensuring they do not touch. After freezing solid, transfer to a freezer-safe ziplock bag. Reheat from frozen by warming in brown butter with a few tablespoons of water or stock added and covering the pan until heated through.
Notes
- Spaetzle dough is quite thick; piping it into simmering water helps form uniform noodles.
- Browned butter adds a rich, nutty depth that elevates the simple noodles.
- Fresh lemon juice at the end brightens the flavor and balances richness.
- You can make spaetzle ahead of time and store it refrigerated or frozen for convenience.
- Use a slotted spoon to transfer spaetzle to prevent excess water from diluting the browned butter sauce.
- Adjust seasoning after cooking as flavors concentrate during frying.
- Parsley adds fresh herbal brightness; feel free to substitute with chives or thyme.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: German
