Spätzle

Name: Spätzle
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 300 g flour; 3 eggs; 120 ml milk; 40 g butter; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Spätzle hails from the Swabian region of Germany, a place where culinary tradition meets rustic simplicity. This dish is a staple in the Swabian kitchen, often accompanying hearty stews or serving as a comforting main dish during colder months. The Swabians have perfected the art of Spätzle-making, with each family holding their own cherished recipe, passed down through generations.

Characterized by its tender texture and rich, buttery flavor, Spätzle offers a delightful contrast to heavier dishes with its light, pillowy consistency. A touch of fine sea salt enhances the delicate taste, while the golden hue of eggs gives it a warm, inviting appearance. This humble pasta exemplifies the beauty of simple ingredients crafted with care and tradition.

Ingredients

300 gflour
3eggs
120 mlmilk
40 gbutter
to tastefine sea salt

Method

Start by bringing a large pot of water to a rolling boil. Add a generous amount of fine sea salt to the water; this is crucial for seasoning the Spätzle as it cooks. The water should taste like the sea, which ensures the pasta absorbs enough salt for flavor.
In a mixing bowl, combine 300 g of flour with a pinch of fine sea salt. Make a well in the center and crack in 3 eggs. Gradually pour in 120 ml of milk while stirring with a wooden spoon until a thick, smooth batter forms. The batter should be thick enough to hold its shape but still pourable.
Once the water is boiling, reduce the heat to a gentle simmer. Using a Spätzle maker or a colander with large holes, press the batter through directly into the simmering water. The Spätzle will form small dumplings as they fall into the water.
Cook the Spätzle until they float to the surface, which indicates they are just shy of done. This should take about 2-3 minutes. Use a slotted spoon to transfer the cooked Spätzle to a bowl, reserving a cup of the starchy cooking water.
In a wide pan, melt 40 g of butter over medium heat. Allow the butter to foam and turn a light golden brown, which will give the Spätzle a nutty flavor. Add the drained Spätzle to the pan, tossing them gently to coat in the butter.
If the Spätzle seems too dry, add a small amount of the reserved starchy water to the pan. This will help to loosen the pasta and create a light sauce. Taste and adjust the seasoning with more fine sea salt if necessary.
Serve the Spätzle hot, ensuring each portion is well-coated in the buttery sauce. The Spätzle should be tender with a slight chew, and the butter should impart a rich, nutty aroma.