Shelly's Recipe

Spaetzle with Browned Butter (German Noodles/Dumplings)

Category: Sides

Serves 4

Ingredients
2-1/2 cups sifted all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 large eggs, beaten
1 cup milk
5 tablespoons butter, preferably unsalted
Salt and pepper to taste

In a large bowl, stir or whisk together the flour, salt and nutmeg. Add the eggs and milk; stir until thoroughly combined. Let dough rest about 15 minutes before cooking.

Heat a large pot of lightly salted water until boiling. Add the spaetzle (see notes below for method) and cook until done, about 4 minutes. (The dumplings will float on top of the water when done.) Drain well.

Brown the butter in a medium skillet, being careful not to burn. Add the drained spaetzle, season with salt and pepper, and toss well to combine. Serve immediately.

Notes: There are several spaetzle makers available. One is just like a potato ricer with different size holes. Another looks like a flat grater that fits across the top of the pot. It has a hopper into which you place the dough, that slides back and forth over the grater, pushing the dough through the holes. That is what I have. It works very well and was inexpensive. Many recipes suggest you use a colander if you do not have a regular spaetzle maker. Just make sure that the holes in the colander aren't to large.