Traditional German Spaetzle Recipe

Instructions

1. The Spätzle batter can be mixed by hand or by using a stand mixer which is much easier. Add the flour, salt and nutmeg (if using) to the bowl of a stand mixer and stir to combine.
2. Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it.
3. Add the milk (start with using slightly less and add more as needed). Attach a paddle attachment to the stand mixer and 'knead' the dough for about 10 minutes or until bubbles appear.
4. After 10 minutes or so of beating, use a wooden spoon to scoop and pull the dough. If bubbles/holes appear, the dough is done.
5. Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer.
6. Using a Spätzle maker of your choice (Spätzle press is recommended), press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top.
7. Use a slotted spoon to transfer the noodles to a colander to drain the hot water and then to a large bowl of ice water (this firms them up for a better/chewier texture).
8. After a minute or two transfer them to a colander to drain completely.
9. Before serving, warm them through in a skillet with some melted butter.
10. The Spaetzle can be stored in the fridge for at least a couple of days and then reheated. Melt some butter in a large skillet and toss the Spätzle in it to heat through. Alternatively they can be microwaved in a covered dish.