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a bowl of buttery German egg noodles flecked with green chives in a wide horizontal shot on a rustic table, glistening with browned butter and a sprig of herbs, soft natural light, shallow depth of field, landscape orientation

Spätzle

Homemade egg noodles sautéed in brown butter and fresh chives.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3 eggs
  • 1/2 cup milk
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 3 tbsp butter
  • 2 tbsp chopped chives

Method
 

  1. Whisk the flour, eggs, milk, salt, and nutmeg into a thick, sticky batter and let it rest 10 minutes.
  2. Bring a large pot of salted water to a boil.
  3. Press the batter through a spaetzle maker or a colander with large holes directly into the water.
  4. Cook until the noodles float to the top, about 2 minutes, then scoop them out.
  5. Toss the drained spaetzle in browned butter and shower with fresh chives before serving.

Notes

No spaetzle maker? A colander with big holes and a spatula works fine.