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Spaetzle

Course Pasta, Side dishes
Cuisine German

Ingredients

  • 5 large eggs
  • 1/2 cup milk
  • 1 1/2 tsp salt
  • 3 1/2 cups all-purpose flour (If using wheat flour use approximately 1/3 wheat to 2/3 regular
  • 1/2 tsp nutmeg
  • butter

Instructions

Notes

INGREDIENTS
  • 4 cups all-purpose flour
  • 1 tbsp salt
  • 8 large eggs
  • 1/3 cup milk, or water
INSTRUCTIONS
  • In a bowl, whisk together the flour, eggs, milk, and salt. Stir until the batter is well combined and develops bubbles. The batter shouldn't be too thin but it also shouldn't be too heavy or it will be difficult to form the spaetzle with your spaetzle maker. If your batter is too dry add 1 or 2 tbsp milk.
  • Put a colander into a bowl (to drain them once cooked) and bring a large pot of salted water over high heat to a boil.
  • Place your spaetzle maker over the top, then pour batter into the hopper of the device or directly onto the board if you use a scraper. Quickly slide the cup or the scraper back and forth to allow the batter to drop through.
  • If it gets to crowded in the pot, stop and cook them for about 2-3 minutes, or until they float to the top. Use a slotted spoon to transfer the spaetzle to the colander.
  • Repeat until all the batter is used up. Serve the spaetzle immediately or add a little bit of butter to prevent them from sticking together and store in an airtight container in the fridge for up to 3 days. To heat, melt some butter in a large skillet and toss them in it to heat through.