Homemade Spaetzle

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. Chef's tips: (1) The batter should have a 'lava-like' consistency—not as thin as crepe batter, but slightly thicker than pancake batter. (2) Water can be used instead of milk, but milk adds a richer texture and flavor to the pasta. (3) If you don't have a specialized spaetzle maker, a metal colander with medium-to-large holes works perfectly fine. (4) Constantly swirl the skillet when browning butter to prevent the milk solids from burning.

• Time: 6 min
• Servings: 1

Source: ChefChef

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