Noodle-meets-dumpling: An Eastern European staple, spaetzle are tender and eggy and a great side dish for saucy mains or even a roast chicken.
Author: The Chef
Recipe type: Main dish
- Kosher salt and freshly ground black pepper
- 1½ cups all-purpose flour
- ¼ teaspoon freshly grated nutmeg
- 3 large eggs, lightly beaten
- ½ cup whole milk
- Nonstick cooking spray, for the colander
- 2 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh flat-leaf parsley or chives, optional
Special equipment: a colander with ¼-inch-wide holes
- Bring a large pot of salted water to a boil.
- Whisk the flour with the nutmeg, 1 teaspoon salt, and a few grinds of pepper in a large bowl. Make a well in the center and add the eggs and milk. Gradually mix the milk and eggs into the flour to make a sticky batter.
- Spray both sides of a colander with ¼-inch-wide holes (see Cook's Note) with cooking spray then spoon the batter into the colander. Hold the colander directly above the pot of boiling water (using an oven mitt if necessary) and working quickly, use a rubber spatula to push the batter through the holes into the water. Simmer until all of the spaetzle float to the surface and are tender, about 2 minutes. Drain and transfer to a bowl. Toss the spaetzle with the butter and sprinkle with herbs, if using.
Use a spaetzle maker for bigger noodles.