Classic German Buttered Spaetzle

• •9 oz Bechtle dried spaetzle noodles (approx. 250g, traditional egg noodles)
• •4 tbsp unsalted butter (European-style butter works best)
• •2 tbsp fresh flat-leaf parsley (finely chopped)
• •0.1 tsp ground nutmeg (freshly grated preferred)
• •to taste kosher salt (plus 1-2 tbsp for boiling water)
• •to taste freshly ground black pepper

Instructions

1. 1

   Bring a large pot of water to a rolling boil over high heat and season generously with 1 to 2 tablespoons of salt.

2. 2

   Add the Bechtle spaetzle to the boiling water. Cook uncovered, stirring occasionally to prevent sticking, until the noodles are tender yet still have a pleasant chew (al dente), about 10 to 12 minutes.

3. 3

   While the noodles cook, melt the unsalted butter in a large skillet over medium heat. Allow the butter to foam and swirl the pan frequently until the milk solids turn a light golden-brown and release a nutty aroma, about 3 to 4 minutes. Lower the heat to keep it warm.

4. 4

   Drain the cooked spaetzle thoroughly in a colander, giving it a good shake to remove excess water.

5. 5

   Transfer the drained spaetzle directly into the skillet with the browned butter over medium-low heat. Toss and sauté gently for 1 to 2 minutes so the noodles absorb the butter and become glossy.

6. 6

   Season with the ground nutmeg, kosher salt, and freshly ground black pepper. Remove from heat, fold in the chopped fresh parsley, and serve immediately.

Chef's Tips

• 💡Keep a close eye on the butter as it browns—it can go from nutty brown to burned quickly. If it begins browning too fast before the noodles are ready, take the skillet off the heat.
• 💡For an authentic Bavarian 'Schmelznudeln' twist, toast 2 tablespoons of fine breadcrumbs in a tablespoon of butter until golden and scatter them on top for a delightful crunch.
• 💡This makes a perfect accompaniment to hearty dishes like Jägerschnitzel, beef goulash, roast pork, or bratwurst.