Homemade Swabian Spaetzle

To make Swabian spaetzle, start with the batter. Sift the flour into a roomy bowl, then add the eggs, milk, and salt. Whisk everything briskly with a wooden spoon until you have a smooth, glossy batter that forms small bubbles and slowly ribbons off the spoon back into the bowl. Add a little more milk or flour as needed until the consistency feels just right.

Let the finished batter rest under a kitchen towel for 10 minutes so the flour can hydrate and the batter relaxes. After resting, the noodles hold their shape better and won't fall apart while cooking. If you like a gently spiced flavor, work a pinch of freshly grated nutmeg into the batter.

Bring water to a boil in a wide pot and salt it generously. Press the batter through a special spaetzle grater in small batches, or scrape it off a dampened board straight into the boiling salted water. Work in two rounds so the surface doesn't get overcrowded.

Cook the noodles for about 2 to 3 minutes. Once they float to the surface, they are done and ready to lift out. Transfer them to a colander with a slotted spoon and briefly let the excess water drain off.

Melt the butter in a skillet and pan-fry the drained noodles until golden. Toss them so the butter coats every piece evenly, then serve them hot alongside meat, goulash, or creamy sauces.