German Spaetzle

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

Crack 4 whole eggs into a cup to prevent shells from getting in.

Add 6 ounces of whole milk to the eggs.

Season with a touch of sea salt, fresh ground black pepper, and freshly grated nutmeg.

Whisk the mixture with a soft wire whisk to incorporate and aerate.

Add 12 ounces of all-purpose flour, half at a time, mixing by hand to eliminate lumps.

Vigorously work the dough to develop gluten until air bubbles form.

Let the dough rest for 10 minutes to allow gluten to develop further.

Prepare to shape the spaetzle using a special board and spatula or a colander over boiling water.

Dip a knife in salted water and spread a thin layer of dough on the board.

Cut the dough into long noodles, letting them drop off the knife.

Continue this process until all the dough is used and the noodles float in boiling water, indicating they are ready.

Transfer the cooked noodles to ice water to cool.

Remove the noodles from the ice water and drain them on absorbent paper to dry.

Heat a sauté pan and add whole butter, allowing it to brown slightly for flavor.

Add the drained noodles to the pan and stir to heat thoroughly without sticking.

Add chopped Italian flat-leaf parsley and stir again.

Season with fresh ground pepper and a touch of kosher salt before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens