Homemade Spätzle with brown butter and sage

Spätzle are small, irregular egg noodles from Germany and they're easier to make than you think. Pan-fried in brown butter with sage they get crispy edges and a tender interior.

📝 Ingredients

• 300 g flour
• 3 eggs
• 120 ml whole milk
• 1 tsp salt
• Pinch of nutmeg
• 60 g unsalted butter
• 8 fresh sage leaves
• Salt and freshly ground black pepper to taste
• Optional: 40 g freshly grated Parmesan or Emmentaler

👨‍🍳 Instructions

1. 1Make the batter: put the flour, eggs, salt and nutmeg in a large bowl. Add the milk little by little and stir until you have a smooth, slightly sticky batter. It should flow off the spoon like thick yogurt. Let the batter rest for 10 minutes.Bring a large pot of salted water to a boil. Have a spätzle rasp, a colander with large holes or a cutting board with a slot ready.Press the batter in portions through the rasp or colander over the boiling water. The small pieces are cooked as soon as they float to the surface, after about 2 to 3 minutes. Scoop them out with a slotted spoon and place them in a bowl. Do this in several batches.Heat the frying pan over medium heat. Add the butter and let it melt. Stay nearby: as soon as the butter smells nutty and small brown specks appear, throw in the sage leaves. They will sizzle briefly, then add the Spätzle.Fry the Spätzle for 3 to 4 minutes without stirring too much. Let them crisp on the bottom before turning. Season with salt and pepper.Serve immediately, optionally with freshly grated Parmesan or Emmentaler on top. Nice as a side to braised meat or as a main with a simple green salad.