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EasySidesvegetarianCC0 1.0 Universal
Traditional Homemade Swabian Egg Spätzle Tossed in Browned Butter
The foundation of Swabian culinary heritage: tender, irregularly shaped fresh egg noodles beaten until bubbly, dropped into boiling water, and tossed in foaming browned butter.
Prep
15 min
Cook
10 min
Total
25 min
Ingredients
servings
4
- All-purpose or Spätzle flour350 g
- Large fresh eggs4 pc
- Cold sparkling mineral water100 ml
- Butter50 g
- Freshly grated nutmeg1 pinch
- Salt1 tsp
Preparation Steps
1
Beat flour, eggs, sparkling water, salt, and nutmeg with a wooden spoon for 5 minutes until glossy and bubbling. Rest for 10 minutes.
5 min timer
2
Scrape or press portions of batter directly into boiling salted water. As soon as noodles float to surface (1-2 minutes), lift with slotted spoon into cold water to stop cooking and drain.
5 min timer
3
Melt butter in a wide skillet until foaming and fragrant, toss drained Spätzle in the pan for 2-3 minutes to warm through and coat. Serve hot.
3 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
360
Protein
13g
Carbohydrates
51g
Fat
12g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Traditions Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
