Classic Hand-Scraped Spätzle (Swabian Egg Noodles)
Classic Hand-Scraped Spätzle (Swabian Egg Noodles)
Classic DishSpätzle
Prep: 15 min • Cook: 10 min. Soft, tender egg noodles made from a simple flour-and-egg batter, traditionally scraped or pressed into boiling water. Once cooked they are tossed with butter, seasoned with a pinch of nutmeg and chopped parsley, and served as a comforting side for roasts or as a base for rich sauces. This classic Swabian preparation yields pillowy, irregular noodles with a satisfying bite and a buttery finish.
- Preparation time
- 15 min
- Cooking time
- 10 min
- Total time
- 25 min
- Servings
- 4
Instructions
Batter
- 1In a large bowl whisk together the sifted flour and salt until evenly combined.
- 2Make a well in the center, add the eggs and half the milk, then whisk or beat until a thick, sticky batter forms.
- 3Stir in the remaining milk a little at a time to reach a thick ribbon-like consistency; fold in the nutmeg.
- 4Let the batter rest for 10 minutes to hydrate the flour and relax the gluten.
Cooking & Finishing
- 1Bring a large pot of well-salted water to a rolling boil over high heat.
- 2Working in batches, spread a portion of batter on a wet spätzle board and scrape into the boiling water with a knife, or press through a spätzle maker directly into the pot.
- 3When the spätzle float to the surface, cook for an additional 1–2 minutes until tender, then scoop with a slotted spoon into a colander.
- 4Melt the butter in a large skillet over medium heat, add the drained spätzle and toss briefly until glossy and heated through; season to taste with salt and freshly ground pepper.
- 5Transfer to a serving dish, sprinkle with chopped parsley and serve immediately alongside roasts or with your favorite sauce.
Nutrition Information
- Calories
- 281 kcal
- Protein
- 8 g
- Fat
- 10 g
- Carbs
- 40 g
| Nutrient | Per serving |
|---|---|
| Calories | 281 kcal |
| Protein | 8 g |
| Fat | 10 g |
| Carbs | 40 g |
Tips
- Resting the batter 10 minutes improves texture; aim for a thick, sticky ribbon consistency before cooking.
- Cook in small batches and remove spätzle as they float; overcrowding makes them gummy and slows cooking.
- For extra flavor, brown the butter slightly before tossing spätzle and finish with fresh parsley.
