Spaetzle is a kind of soft egg noodle found in the cuisines of Germany, Austria, Switzerland, and Hungary. It is quick and easy to make and resembles noodles.
250 ml cake flour
5 ml salt
freshly ground black pepper
1.25 ml ground nutmeg
2 large eggs
60 ml milk
- Combine the flour, salt, pepper, and nutmeg in a large mixing bowl.
- In another mixing bowl, whisk the eggs and milk together.
- Make a well in the center of the dry ingredients and pour in the egg mixture.
- Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
- Bring 3 liters of salted water to a boil in a large saucepan and then reduce to a simmer.
- To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spoon. Do this in batches so you don’t overcrowd the saucepan.
- Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking.
- Drain the spaetzle in a colander and give it a quick rinse with cold water.
- The spaetzle can be made up to 1 hour in advance.
Servings: 6