Spätzle Recipe

Make batter

In a large bowl, whisk together 2.5 cups flour, 1 tsp salt and 1/4 tsp ground nutmeg. Make a well in the center and add 4 eggs. Stir eggs into the flour, then gradually add 3/4 cup milk and 1/4 cup warm water while mixing (use a wooden spoon or spatula). Mix until the batter is smooth, thick and slightly elastic — it should be looser than pasta dough but thicker than pancake batter. Let the batter rest 10–15 minutes at room temperature.

Boil water and form spätzle

Bring a large pot of salted water to a rolling boil. Position a spätzle maker or coarse-holed colander/wooden cutting board over the pot. Working in batches, press or scrape the batter through the holes into the boiling water (or use a knife to cut strips from the board). Stir gently to prevent clumping. Cook for 2–3 minutes after the spätzle float to the surface. Remove with a slotted spoon and transfer to a bowl.

Toss with butter

As each batch is removed, toss the cooked spätzle gently with 2 tablespoons unsalted butter so they don’t stick and to add flavor. Keep warm.

Warm cream and melt cheeses

In a wide sauté pan over medium-low heat, combine 1/2 cup cream and 1/4 cup milk. Warm until just below simmering (small bubbles at edges). Whisk in 1 teaspoon Dijon mustard. Add the grated Gruyère (1 cup) and Emmental/Swiss (1 cup) gradually, stirring constantly until melted and smooth. Keep heat low to avoid graininess.

Season and combine with spätzle

Season the sauce with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper, tasting and adjusting as needed. Add the butter-tossed spätzle to the pan and gently fold to coat thoroughly with the cheese sauce. Cook together 1–2 minutes just to marry the flavors. If the sauce seems too thick, loosen with up to 2 tablespoons warm milk.

Finish and serve

Transfer to a serving dish or individual plates. Sprinkle with 2 tablespoons sliced fresh chives, if using. Serve immediately while hot and creamy.

If you want a crunchy topping, melt 1 tablespoon unsalted butter in a small skillet over medium heat. Add 1/2 cup fresh breadcrumbs and cook, stirring, until golden, about 3–4 minutes. Stir in 1 tablespoon chopped thyme or parsley. Sprinkle the warm breadcrumbs over the plated spätzle just before serving.