Easy German Spaetzle
30 minYield: 8
Tender egg noodles pressed through a spaetzle maker and simmered until they float, then drained and optionally crisped in butter.
| prepBring a large pot of water to a boil over high heat, add 1 Tbsp salt, reduce to a simmer | |||||
| prepPlace a colander in a bowl for draining | |||||
| 480 g all-purpose flour | Whisk flour, salt, eggs & milk until combined | Rest batter 5–10 min | Press batter through spaetzle maker into simmering water, work in batches | Cook 2–3 min until spaetzle float, drain in colander | Serve immediately or sauté in butter to crisp |
| 2 tsp salt | |||||
| 8 large eggs | |||||
| 180 ml milk | |||||
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