Buttered Spaetzle | America's Test Kitchen
This simple, starchy side is perfect with all kinds of stews and cutlets.
Keywords
- Eastern European & German
- Pasta
- Grains
- Rice & Beans
- Europe
- Main Courses
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon table salt, plus salt for cooking spaetzle
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 3/4 cup whole milk
- 3 large eggs
- 1 (13 by 9-inch) disposable aluminum pan
- 2 tablespoons unsalted butter, melted
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