Homemade Spaetzle in Brown Butter
Cuisine: German
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6 people
Spaetzle, or 'little sparrows' are a German staple. These small egg dumplings are tossed with brown butter, nutmeg, parsley, and are irresistible!
  • 2¼ cups all-purpose flour
  • 1 teaspoon kosher salt
  • ¼ teaspoon white pepper
  • 2 large eggs
  • 1 large egg yolk
  • ¾ cup water
  • 3 tablespoons unsalted butter
  • pinch nutmeg
  • 1 tablespoon parsley, finely chopped
  1. Sift the flour, salt, and pepper into a large bowl. In a bowl, whisk the eggs, yolk, and water together. Make a well in the center and add egg mixture. Mix well - the dough will be wet and sticky. Allow the dough to rest for 10 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil and prepare a medium bowl of ice water and set aside.
  3. Using a spaetzle maker, pour the dough into the sliding box above the grater. Begin sliding the box back and forth as the spaetzle drop into the water.
  4. Cook for 1 minute. Using a mesh strainer or slotted spoon, remove the spaetzle and plunge them into the bowl of ice water to stop the cooking process. Drain the spaetzle.
  5. In a large pan, melt the butter over medium heat until lightly brown and it takes on a nutty smell. Add the spaetzle and toss to coat each piece. Add the nutmeg and season with salt and pepper to taste. Remove from heat, add the parsley, and toss. Serve and Enjoy!
Nutrition Information
Serving size: 4
Recipe by at http://hapanom.com/homemade-spaetzle-brown-butter/