Spaetzle Recipe

Mix dry ingredients

In a large mixing bowl whisk together 2 cups all-purpose flour, 1 teaspoon salt, 1/4 teaspoon black pepper and 1/8 teaspoon freshly grated nutmeg until evenly combined.

Combine wet ingredients

In a separate bowl lightly beat 3 large eggs with 3 tablespoons milk until homogenous.

Make a well in the center of the dry ingredients and pour in the beaten eggs. Using a wooden spoon or spatula, begin stirring from the center while gradually incorporating about 1 cup of water. Mix until the dough is a thick, sticky batter that will slowly fall from a spoon. If it feels too stiff, add up to 2 more tablespoons of water; if too loose, add up to 2 tablespoons of flour.

Let the batter rest for 10–15 minutes at room temperature. Resting hydrates the flour and helps the batter relax, producing tender spaetzle.

Boil water

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt. Keep the water at a gentle, steady boil.

Form and cook spaetzle

Working over the pot, push the batter through a spaetzle maker, colander with large holes, or a coarse grater using a spatula or scraper so small dumplings drop into the boiling water. Do this in batches to avoid overcrowding. Once the spaetzle float to the surface (about 1–2 minutes), let them cook for an additional 30–60 seconds, then remove with a slotted spoon to a colander to drain.

Pan-finish

In a large skillet over medium heat melt 3 tablespoons unsalted butter with 1 tablespoon olive oil. Add the drained spaetzle in batches and sauté, tossing occasionally, until edges develop a light golden color, about 3–5 minutes per batch. Return all spaetzle to the pan.

Stir in 1/2 cup grated Parmesan or Emmental and 2 tablespoons chopped fresh parsley. Taste and adjust seasoning with salt and pepper. Serve immediately as a side or top with additional cheese and parsley.