Take your Oktoberfest house party to the next level with this German-inspired recipe.
You likely already have most everything for authentic spaetzle, an egg noodle pasta. Their shape resembles “little sparrows” (spaetzle), and this bowl of buttery heaven is great on its own or alongside hearty entrees.
4 cups all-purpose flour
1 cup milk
8 whole eggs
1/2 teaspoon freshly grated nutmeg
1.5 teaspoons kosher salt
4 tablespoons kosher salt (for pasta water)
4 tablespoons unsalted butter, softened
4 tablespoons parsley, chopped
White pepper (pinch)
Combine the flour, milk, eggs, nutmeg, white pepper, and 1.5 teaspoons of salt in a mixing bowl. If mixing by hand, use a wooden spoon. If using a stand mixer, use a paddle attachment. Mix slowly (speed 1) for 1 minute. Increase to speed 2 and mix until all ingredients are incorporated—the mixture will start to pull from the sides of the bowl.
Bring 6 quarts of water to a boil. Add 4 tablespoons of kosher salt. Place a colander over the boiling water and pour the spaetzle batter into the colander. Using the back of a large spoon, a ladle or a rubber spatula, press the batter through the colander into the water. Once all the batter has passed through, remove the colander, stir the pasta, and continue boiling for 3 minutes or until the pasta is fully cooked and tender.
Remove pasta from the water and toss the spaetzle in a mixture of softened butter and parsley. Season with cracked pepper and salt.