Spätzle

Spätzle (or Spaetzle if you don't have the umlaut) are rich fresh egg noodles and are a traditional dish of southern Germany. They make a very nice side dish and are also the main ingredient of "Käsespätzle" (a casserole of Spätzle with cheese and onions).

Ingredients

• 1 lb 2 oz / 500 g flour
• 5 eggs
• 2 tsp salt
• ⅔-¾ cup / 150-180 ml water
• a pinch of nutmeg

Preparation

1. Combine all ingredients in a mixing bowl, start with ⅔ cup / 150 ml of water.
2. Beat well with a dough hook until the dough becomes smooth and elastic. Add water as needed. The dough should be as soft as possible but firm enough to stick to a spoon.
3. In a large pot (at least 4 quarts / 4 l), bring water to a boil. Salt lightly (about 2-3 tsp salt).
4. There are multiple methods to make the Spätzle, just choose one of the following:
5. • The traditional method of scraping the dough off a cutting board: With a spatula, spread out a ½ in / 1 cm thick layer of dough on a small cutting board. Then scrape off small strings of dough right into the boiling water. Make sure to keep your equipment wet.
   • Push through a colander: Put some dough in a colander. Set above the boiling water and use a spoon to push the dough through the holes.
   • Using a "Spätzle-Press", a kind of sturdy potato ricer: Fill the press, press short strands of dough into the boiling water.
6. Boil until the Spätzle float (about 1 minute), then for an additional minute or two. Skim off with a slotted spoon and place them in a colander. Rinse with warm water so that the Spätzle don't become a sticky mess.
7. Repeat previous steps until no dough is left.

Notes

• Spätzle can be prepared in advance and heated up just before serving: Make sure you rinsed them well after cooking. Then place in a buttered pot or bowl, top with butter, cover and refrigerate. Reheat on the stovetop over low heat or in the microwave oven.
• The Spätzle in the photo are topped with breadcrumbs browned in butter.