Traditional German Spaetzle

• portions: 6 servings
• temps actif: 25 minutes
• temps total: 35 minutes

Ingrédients

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

Instructions

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.

Nutrition

• Calories: 345 kcal
• Lipides Totaux: 3 g
• Lipides Saturés: 1 g
• Cholestérol: 109 mg
• Sodium: 237 mg
• Glucides Totaux: 63 g
• Fibres Diététiques: 2 g
• Protéines: 12 g