Homemade Spaetzle
Spätzle is a type of pasta made with fresh eggs and found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Alsace, Moselle and South Tyrol. There is no need to buy a box mix (found in the international food section of many stores), because you can make easily make these yourself. It's a lot cheaper to do, and they taste even better.
Servings 8
Calories 214kcal
Ingredients
- 3 eggs beaten and frothy
- 3 cups flour sifted
- 1/4 teaspoon salt
- 1 cup milk
- grated nutmeg optional, but I prefer not using it
For the pan of cooked spaetzle:
- 1 stick unsalted butter
- Chopped fresh parsley
Instructions
- In a mixer, beat the eggs until fluffy (about 3 minutes).
- Add the flour and milk (and nutmeg, if using), alternately until thoroughly combined; do not over mix.
- Allow the dough to rest for at least an hour; this can be refrigerated.
- Bring a pot of salted water to a boil.
- Using a spaetzle maker*, fill the well with the dough and slide it back and forth over the boiling water.
- Stir to keep them from sticking together. When they are done, spaetzle with float to the top.
- Drain and serve. Alternately, cook in unsalted butter, garnished with finely chopped fresh parsley-- the way we love it.
Notes
If you don't have a Spaetzle Maker, you can pour the dough into a colander with large holes and press through with a spatula.