Butter Noodles/ Buttersptzle
Simple, comforting butter noodles with tender homemade pasta tossed in rich butter—your new favorite quick and cozy meal!
Servings: 4 servings
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 8 large eggs
- 3/4 cup milk
- 1/2 cup unsalted butter for tossing
- fresh parsley or chives for garnish, optional
Instructions
- In a large mixing bowl, combine the 4 cups of all-purpose flour and 2 teaspoons of salt. Mix well to distribute the salt evenly.
- Make a well in the center of the flour and crack in the 8 large eggs. Pour in 3/4 cup of milk. Use a wooden spoon to mix until a thick, sticky dough forms.
- Fill a large pot with water and bring it to a rolling boil. Add a pinch of salt to the water.
- If using a spätzle maker, place it over the boiling water, fill with dough, and press noodles into the water. Alternatively, use a colander with large holes to scrape the dough through.
- Cook noodles for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and drain in a colander.
- Melt 1/2 cup unsalted butter in a large frying pan over medium heat. Add cooked noodles and toss gently to coat.
- Serve immediately, garnished with fresh parsley or chives if desired.
Equipment
- Mixing Bowl
- Wooden Spoon
- Pot of Boiling Water
- Colander
- Spätzle Maker or Ricer
- Frying pan
Notes
- You can prepare the dough ahead and refrigerate for up to 24 hours before cooking.
- Cooked noodles store well in the fridge for 3-5 days; reheat with butter for best results.
- No spätzle maker? Use a colander or piping bag to shape noodles.
- Try adding sautéed vegetables or herbs for seasonal variations.
- Substitute whole wheat flour for a denser texture; adjust liquid as needed.