Spätzle

🔥 Prep

• Measure 400 g of flour into a large bowl.
• Crack 4 eggs into a separate bowl and whisk with 100 ml of milk until combined.
• Measure 1 tsp of salt and set aside.
• Measure 2 tbsp of butter and cut into small pieces for later use.

🔥 Cook

• 1. In a large pot, add enough water to fill it halfway, add a pinch of salt, and bring to a boil over high heat.
• 2. While the water heats, whisk the flour into the egg‑milk mixture until a smooth, thick batter forms; stir in the measured 1 tsp of salt.
• 3. Once the water is boiling, reduce to a gentle simmer over medium heat.
• 4. Press the batter through a spätzle press or a colander with large holes into the simmering water, working in batches.
• 5. Cook the spätzle for 2‑3 minutes until they rise to the surface and are tender.
• 6. Using a slotted spoon, remove the cooked spätzle and transfer to a bowl; drain well.
• 7. Add the 2 tbsp of butter to the hot spätzle and toss until melted and evenly coated, over low heat if needed.
• 8. Taste and adjust seasoning with extra salt if desired.

🔥 Serve

• Serve the spätzle hot as a side dish alongside schnitzel, bratwurst, or roasted meats.
• Garnish with freshly chopped parsley or chives for a pop of color.
• Optionally, drizzle with a little extra melted butter or serve with a rich gravy or mushroom sauce.