Yield 15 portions
- 6 eggs
- 1 ½ cups milk or water
- 1 teaspoon kosher salt
- Pinch ground nutmeg
- Pinch white pepper
- 1 pound (or more) of all-purpose flour
- As needed, melted butter for service
- As needed, chopped fresh parsley for garnish
1. Beat eggs in a bowl and add milk or water. Add seasonings.
2. Add flour and beat until smooth—mixture should be thick. Let batter stand for 1 hour to allow relax gluten.
3. Meanwhile, in a large pot, bring water to a boil.
3. Set a colander or spaetzle machine over boiling water, high enough so that the water won’t the cook batter. Force batter through holes with spoon or flat-bladed spatula.
4. Spaetzle should float to top of water. Let simmer for a minute then remove with a skimmer.
5. Shock immediately in cold water and drain well. Cover and refrigerate until service.
6. Sauté portions in melted butter at service. Garnish with chopped parsley.
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