Homemade German Spätzle

• •3 cups All-purpose flour (plus more for dusting)
• •4 piece Eggs (large)
• •3 cup Milk
• •1 tsp Nutmeg (freshly grated)
• •1 tsp Salt
• •4 tbsp Butter
• •1 piece Onion (medium, finely chopped)

Instructions

1. 1

   In a large bowl, whisk together the flour, eggs, milk, nutmeg, and salt until a thick, sticky dough forms. The dough should be smooth but still have small bubbles.

2. 2

   Let the dough rest for at least 15 minutes. This allows the gluten to relax, resulting in a more tender spätzle.

3. 3

   Bring a large pot of salted water to a boil. Reduce the heat to a simmer.

4. 4

   Using a spätzle maker, a colander with large holes, or a cutting board and knife, form the spätzle. If using a spätzle maker or colander, press the dough through into the simmering water. If using a knife, place a portion of the dough on a wet cutting board, spread it thinly, and cut off small strips into the water.

5. 5

   The spätzle is cooked when it floats to the surface. Remove the spätzle with a slotted spoon and transfer it to a bowl.

6. 6

   In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and lightly golden, about 5 minutes.

7. 7

   Add the cooked spätzle to the skillet with the butter and onions. Toss to coat and cook for another 2-3 minutes, until lightly browned.

8. 8

   Serve hot as a side dish or a main course. Garnish with fresh parsley, if desired.

Chef's Tips

• 💡If the dough is too thick, add a little more milk, one tablespoon at a time, until it reaches the right consistency.
• 💡For a richer flavor, use browned butter instead of regular butter.
• 💡Spätzle can be made ahead of time and reheated. Store cooked spätzle in the refrigerator for up to 3 days.