Oh, spaetzle! If you’ve never made Buttery German Spaetzle from scratch, you are in for SUCH a treat. It’s this wonderfully soft, eggy noodle that just melts in your mouth, and honestly, it feels like such a cozy hug in a bowl. It’s a total classic for a reason, showing up at family dinners and feeling like pure comfort food. My Oma used to make this for us, and the smell alone would just make my day!
Why You’ll Love This Buttery German Spaetzle
Seriously, this recipe is a winner because:
- It’s ridiculously easy – like, faster than you think!
- The flavor is pure comfort with that rich, buttery goodness.
- It’s super versatile – serve it with anything!
- Homemade spaetzle just tastes SO much better.
Gathering Your Buttery German Spaetzle Ingredients
Alright, let’s get our ducks in a row for this yummy Buttery German Spaetzle! It’s honestly pretty simple, which is part of why I love it so much. You probably have most of this stuff in your pantry already. We’re talking good old flour, eggs, milk, a pinch of salt and nutmeg to make things interesting, and of course, plenty of butter for that signature richness. It’s really all about these few key players!
Flour: The Foundation of Buttery German Spaetzle
You’ll need 2 cups of all-purpose flour. It’s the backbone of our spaetzle, giving it that perfect tender noodle texture. Just your everyday flour works beautifully here, nothing fancy needed!
Eggs and Dairy for Richness
We’re using 3 large eggs for that lovely richness and binding power. And for the liquid, it’s 1 cup of milk. If you want to go a little extra decadent, and trust me, I sometimes do, you can totally swap half the milk for heavy cream. It makes them even more luxurious!
Seasonings for Authentic Flavor
Just a little 1/2 teaspoon of salt to make all the flavors pop, and a tiny pinch of nutmeg – about 1/4 teaspoon. That nutmeg is our little secret weapon; it adds this subtle warmth that just makes the spaetzle taste so authentically German. Don’t skip it!
Butter: The Star of Buttery German Spaetzle
And then there’s the butter! We need 4 tablespoons of butter, and you’ll want to have a little extra for tossing them in at the end. This is what gives it that glorious “Buttery” name, after all. Make sure it’s good quality butter; it really makes a difference!
Crafting Perfect Buttery German Spaetzle: Step-by-Step
Creating the Spaetzle Batter
Okay, first things first, let’s get that batter ready! Grab a big bowl. You’re going to whisk together your flour, those 3 large eggs, the milk, salt, and that little touch of nutmeg. Keep whisking until it’s all smooth and looks like a nice, thick batter. It should be pourable but not too runny, almost like pancake batter but a little thicker. It’s important to get it nice and smooth so you don’t have any lumps!
Boiling the Spaetzle
Now for the fun part! Get a really big pot and fill it with water. Add a good pinch of salt to it – make it taste like the sea, almost! Bring that water to a rolling boil. This is crucial! While the water heats up, you’ll need your spaetzle maker. If you don’t have one, a colander with larger holes or even a perforated cutting board can work in a pinch. You’ll press or scrape the batter through the holes directly into that boiling water. They only need about 2-3 minutes in there; they’ll float to the top when they’re ready. Don’t overcrowd the pot; do it in batches if you have to!
Achieving the Perfect Buttery Finish
Once they’re floating, carefully drain those little noodles. Now, grab a skillet and melt your 4 tablespoons of butter over medium heat. You want it to get nice and bubbly. Gently add the drained spaetzle to the skillet. Give them a good toss so they’re all coated in that glorious butter. Let them sizzle and cook for another 2-3 minutes, just until they get a lovely light golden color. This is what makes them truly “buttery” and adds that extra layer of deliciousness. It smells absolutely amazing at this stage!
Essential Equipment for Making Buttery German Spaetzle
You don’t need a fancy kitchen for this! The most important thing is a big pot for boiling your spaetzle. You’ll also need a large bowl for mixing the batter and a whisk. The real star equipment is something to get the batter into the water. A proper spaetzle maker is amazing, but if you don’t have one, a colander with nice big holes or even a perforated cutting board will totally work. Oh, and a good skillet for that final buttery toss!
Tips for Buttery German Spaetzle Success
Making perfect Buttery German Spaetzle is totally doable! The biggest thing is getting that batter consistency just right – it should be thick but still able to flow. If it’s too thick, add a splash more milk; if it’s too thin, whisk in a little more flour. When you’re boiling them, don’t overcrowd the pot, and make sure that water is at a rolling boil! For that lovely buttery finish, don’t rush the pan-frying; you want them to get a nice little golden kiss from the butter.
Achieving the Ideal Batter Consistency
Getting the batter right is key. Aim for something that’s thick enough to coat the back of a spoon, but still pourable. If yours seems too stiff, just stir in a tablespoon or two of milk at a time until it’s perfect. If it’s looking a bit too watery, a little extra flour, maybe a tablespoon, should do the trick.
Preventing Sticking and Ensuring Even Cooking
To stop your spaetzle from sticking together in the boiling water, make sure the water is at a vigorous, rolling boil before you add the batter. Also, don’t dump it all in at once; work in batches! For that perfect buttery coating, make sure your butter is melted and hot in the pan before adding the drained spaetzle, and toss them gently to coat evenly.
Variations on Buttery German Spaetzle
While the classic Buttery German Spaetzle is divine on its own, you can totally jazz it up! Try adding some finely chopped fresh parsley or chives into the batter for a fresh twist. A little pinch of white pepper can add a subtle kick. And when it comes to serving, oh boy, the possibilities! They’re amazing with rich mushroom gravy, a hearty beef stew, or even just tossed with some sautéed onions and a sprinkle of cheese. They’re just the perfect little noodle hug for your plate!
Serving and Storing Your Buttery German Spaetzle
These Buttery German Spaetzle are best served piping hot, right out of that buttery skillet! They really shine when they’re fresh. If you happen to have any leftovers, which is rare in my house, they store surprisingly well. Just make sure they’re completely cooled before you tuck them away.
Serving Suggestions for Buttery German Spaetzle
Honestly, these spaetzle are fantastic with just about anything! They’re a classic side for schnitzel or any roast. I also love them with a really good mushroom gravy, or tossed with some caramelized onions and a sprinkle of Gruyere cheese. They’re just the perfect little noodle hug for your plate!
Storing and Reheating Buttery German Spaetzle
To store them, pop any cooled spaetzle into an airtight container in the fridge for up to 3 days. When you’re ready to reheat, the best way is to give them a quick toss in a skillet with a little extra butter over medium heat until they’re warmed through and a little golden again. You can also microwave them, but they won’t have that lovely crispy-tender texture from the skillet.
Frequently Asked Questions About Buttery German Spaetzle
Got questions about making these amazing Buttery German Spaetzle? I’ve got you covered! It’s pretty straightforward, but a few little tips can make all the difference.
Can I Make Spaetzle Ahead of Time?
You can definitely make the spaetzle batter ahead of time and keep it covered in the fridge for a day. The cooked spaetzle are best fresh, but leftovers can be stored and reheated in butter!
What is the Best Way to Serve Buttery German Spaetzle?
Oh, they’re so versatile! Serve them as a side with roasts, stews, or schnitzel. They’re also fantastic tossed with caramelized onions, or even just with a sprinkle of cheese and some good gravy. Think of them as the perfect little noodle companion!
How Do I Get the Right Spaetzle Texture?
The key is that batter consistency – not too thin, not too thick! And make sure your water is at a rolling boil when you drop the batter in. That, plus a good buttery toss at the end, gives you that perfect soft, slightly tender texture we all love.
Understanding the Nutritional Value of Buttery German Spaetzle
Now, I’m no nutritionist, but based on the ingredients for our Buttery German Spaetzle, here’s a rough idea of what you’re looking at per serving. Keep in mind these are estimates! We’re looking at around 350 calories, about 18g of fat (with 9g of that being saturated, thanks to that lovely butter!), roughly 35g of carbohydrates, and about 10g of protein. It’s pretty satisfying comfort food!
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Amazing Buttery German Spaetzle in 30 Minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Buttery German Spaetzle is a soft, egg noodle dish, a staple in German cuisine. It’s simple to make and incredibly versatile, perfect as a side dish or a main course.
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 4 tablespoons butter
Instructions
- In a large bowl, whisk together the flour, eggs, milk, salt, and nutmeg until a smooth, thick batter forms.
- Bring a large pot of salted water to a rolling boil.
- Using a spaetzle maker, a colander with large holes, or a perforated cutting board, press or scrape the batter into the boiling water.
- Cook for 2-3 minutes, or until the spaetzle float to the surface.
- Drain the spaetzle and return them to the pot.
- Melt the butter in a skillet over medium heat.
- Add the drained spaetzle to the skillet and toss gently to coat with butter.
- Cook for another 2-3 minutes until lightly golden and heated through.
Notes
- For a richer flavor, you can use half milk and half heavy cream.
- Serve immediately for the best texture.
- Spaetzle can be served with a variety of sauces, gravies, or as a side dish to meats.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling and Pan-Frying
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 120mg
Keywords: Buttery German Spaetzle, egg noodles, German side dish, homemade spaetzle, butter noodles