Traditional German Spaetzle

• portionen: 6 servings
• aktive zeit: 25 minutes
• gesamtzeit: 35 minutes

Zutaten

2 cups all-purpose flour (you can also use whole wheat flour)

1 1/2 teaspoons salt

1/8 teaspoon freshly ground nutmeg (, optional, not traditional but adds a splash of flavor)

4 large eggs

1/2 cup milk or water + more as needed

butter for serving

Anweisungen

Add the flour and salt to the bowl of a stand mixer. Stir to combine. 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. Add the milk (start with using slightly less and add more as needed). Attach a dough hook to the stand mixer and "knead" the dough for 16-20 minutes, or until bubbles appear (see pictured instructions for details). After 15 minutes or less of beating, use a wooden spoon to scoop and pull the dough. If bubbles/holes appear, the dough is done.

Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a Spätzle maker of your choice (I use and prefer the Spätzle press), press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a colander, and then dump the noodles in a large bowl of ice water. Drain the noodles again, toss with some melted butter and serve warm.

Make Ahead: 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.

Nährwertangaben

• Kalorien: 345 kcal
• Gesamtfett: 3 g
• Gesättigtes Fett: 1 g
• Cholesterin: 109 mg
• Natrium: 237 mg
• Gesamtkohlenhydrate: 63 g
• Ballaststoffe: 2 g
• Eiweiß: 12 g