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  • 4 tablespoons butter, plus 1 tablespoon
  • 2 cups all-purpose flour
  • Kosher salt and freshly cracked black pepper
  • 4 eggs
  • 1/3 cup water
  • 1 cup whole milk ricotta
  • 1 tablespoon fresh thyme leaves, chopped


  • Bring a large pot of salted water to a boil over medium heat.
  • Melt the 4 tablespoons of butter in a large skillet and reserve.
  • Brush the interior of a large bowl with the remaining 1 tablespoon of butter and set aside.
  • Whisk the flour and salt and pepper, to taste, together in a large bowl.
  • In a medium bowl, whisk the eggs and water well and fold in the ricotta and thyme.
  • Pour the wet ingredients into the flour and whisk well until smooth.
  • The batter should be the consistency of a thick pancake batter; add more water, if necessary.
  • In batches, with a large rubber spatula, hold a colander with medium holes over the boiling water and push the batter through the holes into the water.
  • Cook each batch until they all float, about 1 minute.
  • Using a large strainer or slotted spoon, lift them out of the water, shake off the excess water, and drop them into the buttered bowl.
  • Continue cooking spaetzle, tossing in the buttered bowl to keep them from sticking.
  • Bring the skillet with the melted butter to a simmer over medium heat and cook until the butter begins to brown a bit.
  • (The milk solids will turn golden brown in the bottom of the skillet.)
  • Add the spaetzle and toss well to coat in the browned butter.
  • Transfer to a serving bowl and serve immediately.