Prep Time:30 Minutes
Cook Time:PT40M10 Minutes
- 2 cups flour
- 2 teaspoons salt
- ½ teaspoon white pepper
- ¼ teaspoon freshly ground nutmeg
- 2 tablespoons chopped fresh herbs, optional (thyme, rosemary, parsley, chives or sage)
- 4 large eggs
- ½ cup milk
- 3 tablespoons unsalted butter
- 473.18ml flour
- 8.52g salt
- 2.13g white pepper
- 1.07g freshly ground nutmeg
- 25.56g chopped fresh herbs, optional (thyme, rosemary, parsley, chives or sage)
- 4 large eggs
- 118.29ml milk
- 38.34g unsalted butter
One of the most beloved foods of Germany, these little chewy dumplings are a deliciously satisfying side dish for your favorite German foods.
In a large mixing bowl, whisk together flour, salt, white pepper, nutmeg, and herbs (if using).
In a separate bowl, whisk together eggs and milk until well combined. Add the egg mixture to the flour and stir to form sticky dough. Set aside for 10-15 minutes.
Bring a large pot of water to a boil. Hold a slotted spoon or colander over the water and use a spatula to push some of the dough through into the water, forming small dumplings. Stir to separate the dumplings if they start to stick together.
When the dumplings float and firm up (1-2 minutes), scoop them out and set aside to drain. Repeat with remaining dough.
To serve, melt 1-2 tablespoons butter in a large sauté pan over medium high heat. Sauté the spaetzle in batches, taking care not to overcrowd the pan, until nicely browned. Add more butter to pan as needed. Serve hot.