Homemade German Spaetzle Noodles

Homemade German Spaetzle Noodles puts milk, eggs and all-purpose flour at the center of a pasta recipe and finishes in about 30 minutes, enough for 8 servings.

• Yield 8 servings
• Ready in 30 minutes
• Prep 15 minutes
• Cook 15 minutes

Ingredients

• 1 cup milk (I use 2%)
• 6 large eggs
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground nutmeg (optional)

Instructions

1. Mix all of the ingredients together until very smooth. The consistency of the batter should be pourable but not super runny (it should drop off a spatula or spoon in thick ribbons).
2. Bring a pot of lightly salted water or broth (about 2 to 3 quarts total) to a boil. Press the batter through a spaetzle maker in batches (see notes for alternate methods). Cook each batch of spaetzle for 4-6 minutes until it is puffy and rises to the top of the water/broth.
3. Lift the spaetzle out with a fine mesh strainer or slotted spoon (so the water/broth can be used for subsequent batches).
4. Saute cooked spaetzle in butter (or browned butter!) or serve plain spaetzle with stroganoff or other favorite gravy/sauce. It's also delicious tossed with butter and cheese.

Give it a minute off the heat, then serve it while it is still hot.