Homemade Spaetzle
Spaetzle is really just a quick, easy, and comforting homemade pasta that doesn't require any fiddly rolling techniques. Once you get the hang of it, you'll be whipping these babies up in no time.
Equipment
- Spaetzle maker or colander (not a sieve)
Ingredients
- 2 cups all-purpose flour
- 3 large eggs, lightly beaten
- 2/3 cup whole milk, plus more as needed
- Pinch sea salt
- Pesto or melted butter or brown butter, for serving
- Freshly ground black pepper
Instructions
- In a bowl, whisk together the flour and eggs and then slowly add the milk, whisking all the while or switching to a dough hook on a stand mixer or a wooden spoon. Add the salt and combine. The batter will most likely be thick and sorta sticky.
- Bring a large pot of salted water to a boil over high heat. Carefully hold a spaetzle maker or colander over the boiling water and dump the batter into it. With a spatula, press the batter through the holes in the maker or colander. This will produce little squiggles of pasta, which will float to the top of the water when they are done, which ought to take a couple minutes. (Some may float to the surface right away, but go ahead and let them gently simmer for at least 1 1/2 minutes.)
☞ TESTER TIP: If you've got someone else at home who you can holler at to come and help you, that's spectacular because this works better if one person holds the maker or colander and the other pours the batter.
- Scoop out the spaetzle with a slotted spoon and place in a bowl.
- Toss with the pesto or butter and season with salt and pepper to taste.
Nutrition
Serving: 1portion | Calories: 306kcal | Carbohydrates: 50g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 80mg | Fiber: 2g | Sugar: 2g