Ingredients
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4 cups all purpose flour
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2 tsp Salt
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8 large eggs
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3/4 cup Milk
Directions
Butterspätzle is a kind of noodle that is mainly consumed in southwestern Germany. The main ingredients are flour, eggs, and salt, and, once cooked, they are dredged with cheese.
They go well with meat dishes with loads of sauce or gravy, such as goulash or roast meat. Vegetarians can eat butter noodles as a meal together with fried onions.
Preparation:
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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.
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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.
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Press the batter through a spaetzle maker, a large-holed sieve, or colander into the simmering water.
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Work in batches; after using about 1/3 of the batter, stop adding the spaetzle and let those ın the pan cook for about 2-3 minutes, or until they float to the top. Stir occasionally. Use a slotted spoon to transfer the spaetzle to the colander to allow any excess water to drain.
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Serve the spaetzle immediately or sauté them in butter to crisp them up a little. If you don’t serve or sauté them right away, add 1 or 2 tbsp of butter to the hot spaetzle to prevent them from sticking together.
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