- 2 cups all-purpose flour
- 1 teaspoon salt
- ¬ľ teaspoon freshly ground black pepper
- 1¬Ĺ cups whole milk
- 2 large eggs
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped fresh parsley or chives,¬†or a combination
The little noodle¬†blobs are perfect for soaking up gravy, and you may ¬†try to serve them with sauerbraten.
- Bring a large saucepan of salted water to a boil¬†over high heat.
- Whisk the flour, salt, and pepper in a medium¬†bowl and make a well in the center. In another¬†bowl, whisk the milk and eggs together until¬†combined. Pour into the well and whisk until¬†smooth and the consistency of pancake batter.
- Place the spaetzle maker over the boiling water.¬†Pour the batter into the hopper and move it back¬†and forth to force the batter through the holes into¬†the water. When all of the batter has been added,¬†let cook until the spaetzle rise to the surface, and¬†then cook for 1 minute. Drain well. (The spaetzle¬†can be prepared up to 2 hours ahead. Rinse them¬†well with cold running water, then toss with 1¬†tablespoon vegetable oil to keep them from¬†sticking together.)
- Heat the butter in a large nonstick skillet over¬†medium-high heat until the foam subsides. Add the¬†spaetzle and cook, stirring occasionally, until¬†heated through, about 2 minutes (or 5 minutes for¬†room-temperature spaetzle). Sprinkle with the¬†parsley and season with salt and pepper. Serve¬†hot.