Homemade Spaetzle
ID: 8374a7d4...
A quick and simple guide to making fresh German spaetzle pasta from scratch in under seven minutes. Sautéed with cabbage, onions, and browned butter, this dish delivers a rich, comforting flavor.
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🍳 Cooking Flow
Whisk flour, egg, milk, salt, pepper, and chives into a thick batter that flows slowly like lava. → Press the batter through a spaetzle maker or colander into a pot of boiling salted water, cooking for about 1 minute. → Sauté sliced cabbage and onions in browned butter until slightly softened and caramelized. → Toss the cooked spaetzle into the pan with the vegetables and fry on high heat until lightly golden, then finish with chives.
Cooking Steps
Brief Cooking Order
Whisk flour, egg, milk, salt, pepper, and chives into a thick batter that flows slowly like lava. → Press the batter through a spaetzle maker or colander into a pot of boiling salted water, cooking for about 1 minute. → Sauté sliced cabbage and onions in browned butter until slightly softened and caramelized. → Toss the cooked spaetzle into the pan with the vegetables and fry on high heat until lightly golden, then finish with chives.
Introduction
A quick and simple guide to making fresh German spaetzle pasta from scratch in under seven minutes. Sautéed with cabbage, onions, and browned butter, this dish delivers a rich, comforting flavor.
Step 1
Set up a clean cooking station and prepare a dry mixing bowl.
Step 2
Add the flour, egg, milk, and a pinch of salt into the bowl.
Step 3
Whisk the ingredients together until a smooth, slightly thick batter forms. Adjust the texture with a tiny splash of milk if needed.
Step 4
Incorporate some finely minced chives and freshly cracked black pepper into the batter, then set it aside.
Step 5
Bring a pot of salted water to a rolling boil and place a skillet on medium-high heat with butter.
Ingredients List
Important Notes
The batter should have a 'lava-like' consistency—not as thin as crepe batter, but slightly thicker than pancake batter.
Water can be used instead of milk, but milk adds a richer texture and flavor to the pasta.
If you don't have a specialized spaetzle maker, a metal colander with medium-to-large holes works perfectly fine.
Constantly swirl the skillet when browning butter to prevent the milk solids from burning.
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