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Home Zelfgemaakte Spätzle met bruin boter en salie

German Comfort food Vegetarian Pasta Weeknight dinner Classic

Spätzle are those small, cloud-like egg noodles you get with a good Schweinshaxe or a hearty stew. Making them at home feels exciting, but the dough is simple and the result tastes like you've spent hours in the kitchen. The secret is in the final step: quickly sear them in brown butter until the edges turn golden. For that, use a large forged frying pan so you can cook the noodles in a single layer and really brown them.

x_ckl_recipe_markerHomemade Spätzle with brown butter and sage Spätzle are small, irregular egg noodles from Germany and they're easier to make than you think. Pan-fried in brown butter with sage they get crispy edges and a tender interior. How to make homemade Spätzle with brown butter and sage? Main course German 4 people 15 min 10 min 35 min

Make the batter: put the flour, eggs, salt and nutmeg in a large bowl. Add the milk little by little and stir until you have a smooth, slightly sticky batter. It should flow off the spoon like thick yogurt. Let the batter rest for 10 minutes.
Bring a large pot of salted water to a boil. Have a spätzle rasp, a colander with large holes or a cutting board with a slot ready.
Press the batter in portions through the rasp or colander over the boiling water. The small pieces are cooked as soon as they float to the surface, after about 2 to 3 minutes. Scoop them out with a slotted spoon and place them in a bowl. Do this in several batches.
Heat the frying pan over medium heat. Add the butter and let it melt. Stay nearby: as soon as the butter smells nutty and small brown specks appear, throw in the sage leaves. They will sizzle briefly, then add the Spätzle.
Fry the Spätzle for 3 to 4 minutes without stirring too much. Let them crisp on the bottom before turning. Season with salt and pepper.
Serve immediately, optionally with freshly grated Parmesan or Emmentaler on top. Nice as a side to braised meat or as a main with a simple green salad.

German Comfort food Vegetarian Pasta Weeknight dinner Classic 300 g flour 3 eggs 120 ml whole milk 1 tsp salt Pinch of nutmeg 60 g unsalted butter 8 fresh sage leaves Salt and freshly ground black pepper to taste Optional: 40 g freshly grated Parmesan or Emmentaler Large mixing bowl Spätzle rasp or colander with large holes Large pot Slotted spoon Frying pan (28 cm) with two handles Grater Cooking Pot cooking-pot Mixing Bowl mixing-bowl Skimmer skimmer Grater grater Forged Sharpening steel Brute Intense 26 cm Forged ["Aanzetstaal"] Forged Santoku knife Intense 18 cm Forged ["Santoku knife"] Semmelknödel foodies-semmelknodel Creamy gnocchi with gorgonzola, spinach and walnuts foodies-romige-gnocchi-met-gorgonzola-spinazie-en-walnoten Pappardelle met wilde paddenstoelen en parmezaan foodies-pappardelle-met-wilde-paddenstoelen-en-parmezaan Tortellini bolognese foodies-tortellini-bolognese

Recipe

Homemade Spätzle with brown butter and sage

Spätzle are small, irregular egg noodles from Germany and they're easier to make than you think. Pan-fried in brown butter with sage they get crispy edges and a tender interior.

Course	Main course
Kitchen	German
Servings	4 people

Preparation time

Preparation time	15 min
Stiffen up min.	10 min
Total	35 min

Equipment

Large mixing bowl
Spätzle rasp or colander with large holes
Large pot
Slotted spoon
Frying pan (28 cm) with two handles
Grater

Ingredients

300 g flour
3 eggs
120 ml whole milk
1 tsp salt
Pinch of nutmeg
60 g unsalted butter
8 fresh sage leaves
Salt and freshly ground black pepper to taste
Optional: 40 g freshly grated Parmesan or Emmentaler

How to make homemade Spätzle with brown butter and sage?

Make the batter: put the flour, eggs, salt and nutmeg in a large bowl. Add the milk little by little and stir until you have a smooth, slightly sticky batter. It should flow off the spoon like thick yogurt. Let the batter rest for 10 minutes.
Bring a large pot of salted water to a boil. Have a spätzle rasp, a colander with large holes or a cutting board with a slot ready.
Press the batter in portions through the rasp or colander over the boiling water. The small pieces are cooked as soon as they float to the surface, after about 2 to 3 minutes. Scoop them out with a slotted spoon and place them in a bowl. Do this in several batches.
Heat the frying pan over medium heat. Add the butter and let it melt. Stay nearby: as soon as the butter smells nutty and small brown specks appear, throw in the sage leaves. They will sizzle briefly, then add the Spätzle.
Fry the Spätzle for 3 to 4 minutes without stirring too much. Let them crisp on the bottom before turning. Season with salt and pepper.
Serve immediately, optionally with freshly grated Parmesan or Emmentaler on top. Nice as a side to braised meat or as a main with a simple green salad.

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A good frying pan makes the difference with Spätzle. You want a pan that distributes heat evenly and has enough room to cook the noodles in a single layer. That way each Spätzle gets that beautiful golden color that makes the dish so delicious. A pan with two handles also helps to move it safely from the stove to the table, because this is a recipe you want to serve right away.

Want to take the Spätzle up a notch? After frying, add a spoonful of crème fraîche and let it melt through the pan. Or go for the classic Käsespätzle: layer Spätzle, layer grated cheese, layer fried onions. Three layers, one pan, happy diners. Dig in.

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