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Nutrition Facts
Serving Size 53 g
(Approx. 6 Servings)
Amount Per Serving
Calories 220 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 10 g 50%
Trans Fat 0.5 g
Cholesterol 40 mg 13%
Sodium 330 mg 14%
Total Carbohydrate 17 g 6%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 3 g
Vitamin A 10% Iron 6%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spaetzle with Beurre Noisette

Prep Time
40 minutes
Cook Time
25 minutes
Total Time
1 h 5 m
6  People


Recipe makes 6 Servings

4 Oz unsalted butter
1 cup(s) all purpose flour
1 Tsp kosher salt
1/2 Tsp black pepper
1/4 Tsp fresh whole nutmeg, ground
2 large eggs, 1 whole egg plus one egg yolk only
1/4 cup(s) whole milk, plus more as needed for consistency
1/4 cup(s) chives, chopped small
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Make the brown butter by adding butter to a small sauce-pot and placing over medium heat. As the butter melts, it will begin to foam. The color will change from yellowish to golden or tan to a medium hued brown color when done.
Butter will smell nutty when done. Remove it from the heat and transfer to a heatproof bowl to cool. Try to leave as much of the brown bits in the pot when pouring into bowl.
Once butter is cool, pour it through a fine mesh strainer or cheese cloth to remove any excess brown bits. Allow to sit at room temperature until ready to use.
In a bowl, combine all dry ingredients and whisk to combine. Add in eggs and milk. Whisk just to combine, it should almost resemble the consistency of pancake batter. *If dough is too thick add in 1 tbsp of milk at a time until it reaches the desired consistency.
Allow spaetzle batter to rest for 15 to 20 minutes meanwhile bring a large pot of water to a boil.
Using either a spaetzle maker or slotted spoon carefully drizzle batter into the water. Stir with a spoon to prevent them for sticking to one another.
Once all the spaetzle float, drain and set aside.
In a non stick skillet set over medium heat, add a few tablespoons of brown butter and allow to get hot.
Add spaetzle and stir fry until lightly crisped.
Season to taste with salt and pepper and garnish with chopped chives.


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