Butter Noodles/ Butterspätzle
Butterspätzle is a simple noodle dish made from flour eggs, and delicious coated in butter and cheese. They are popular in the southwestern region of Germany where it’s often enjoyed alongside meaty dishes such as roast meat and goulash. It makes for a great vegetarian dish, espcially with a generous sprinkling of fried onion on top.
Please find below all the ingredients and instructions you need for the best authentic Butterspätzle.
- 4 cups all purpose flour
- 2 tsp salt
- 8 eggs large
- 3/4 cup milk
- In a bowl, whisk together the flour, eggs, milk, and salt. Stir until the batter is well combined and develops bubbles. You can also use a mixer. Let the batter sit for 5-10 min.
- Put a colander into a bowl to drain the spaetzle once cooked and bring a large pot of water over high heat to a boil, add about 1 tbsp of salt to the water, and reduce the temperature to a simmer.
- Using a spaetzle-maker or a large-holed sieve, press the spaetzle batter through to form individual pasta noodles.
- From this point it's best to work in batches. Once you've used about 1/3 of the batter, allow the spaetzle to cook for about 2-3 minutes, or until they float to the top.
- Using a slotted spoon, take them out of the pan into the colander to drain.
- Now you can serve the spaetzle immediately, but they taste great sautéed in some melted butter for a more crispy texture. (If you don't plan to serve them straight away, make sure to mix the hot spaetzle with about 2 tablespoons of butter so they don't stick together.