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Spätzle (German style egg noodles)
3
cups flour
4
1
1
1
eggs
/4 tsp. Nutmeg (optional)
−2 tsp. salt
quart cold water
Stir flour, eggs, salt, and 1/2 cup of water. Beat until batter is smooth and no longer
adheres to the spoon. Add water as needed. The spaetzle dough can be firm enough to
be rolled and cut into slivers or soft enough to be forced through a sieve, colander or
spaetzle−maker with large holes.
Bring a pot of salted water to a boil. If you have a Spätzle press, press the dough
through the press and into the boiling water. If you do not have a press, place dough on
cutting board and roll out. Cut dough into tiny noodles. Add noodles to boiling water.
They cook quickly and are done when they float back to the surface. As the noodles
finish cooking, remove them with a slotted spoon.
You can saute' the noodles in a Tbsp. of butter before serving. Other suggestions: Serve
with a brown gravy or beef stock.
If you don't want to use the egg yolks, use the egg whites and add some yellow food
coloring for a nice color.
Spätzle (German style egg noodles)
39
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