Step by step

Method

16 steps

1. 1

   Combine the flour, eggs and milk in a large bowl. Cover with plastic wrap and refrigerate for 1 hour, or overnight.*

2. 2

   Prepare an ice bath.

3. 3

   Bring a large pot of well salted water to boil.

4. 4

   If you’ve got a spaetzle maker, use it. Otherwise, do not fret!

5. 5

   Set a large colander with holes anywhere from 1/4 to 1/2-inch wide over the pot.

6. 6

   Put on two potholders because you probably already know that steam is hot; I apparently did not.

7. 7

   Pour 1/4 of the batter into the colander and press it through the holes with a flexible spatula.

8. 8

   Boil for 2 to 3 minutes then use a slotted spoon to fish spaetzle out and drop it in the ice bath.

9. 9

   Continue with remaining batter in 3 batches.

10. 10

    I found it was important to use only a little batter at a time (and even less if your pot is smaller) because if you push too much batter in at a time, it becomes one freakish megaspaetzle as opposed to hundreds of tiny twisty ones.

11. 11

    Heat a large skillet over medium-high.

12. 12

    Heat 1 tablespoon unsalted butter.

13. 13

    Once it is fully melted and beginning to turn golden add a couple cups of drained, cooled spaetzle and let it heat for a minute in the pan before starting to saute it about.

14. 14

    Season with salt and freshly ground pepper and continue to cook it until each piece has a couple toasty brown edges.

15. 15

    Add 1 tablespoon minced shallot and cook for one minute more.

16. 16

    Adjust seasonings to taste and, off the heat, toss with 1 tablespoon minced herbs (I used parsley and dill but others, like tarragon or chives, would work well.) Eat immediately.