Prep 20 mins
Cook 0 mins
There's more to Oktoberfest than tipping a stein and turning up the oom-pah-pah. There are all the rib-sticking dishes of Bavarian cuisine. Along with sauerbraten and sausages, schnitzel remain an Oktoberfest favorite. Adapted from Black Forest Mill German Restaurant
- 1 lb spaetzle noodles
- 3 tablespoons unsalted butter
- 2 tablespoons minced fresh chives
- salt and pepper
- Follow package directions for noodles. When done, dump the spaetzle into a colander and quickly rinse with cool water.
- Melt the butter in a large skillet over medium heat and add the spaetzle, tossing to coat. Cook for 1 to 2 minutes to give the noodles some color, then sprinkle with chives and season with salt and pepper.
My German heritage took me right to this recipe! Simple doughy comfort food! :) This was very good and hit the spot this afternoon. This makes 4 meal-sized portions or 8 side dish portions. I didn't rinse the noodles and just used salted butter. I will make this again! Made for ZWT6. Thanks JackieOhNo! :)