Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1 teaspoon salt

  3. 1/2 teaspoon ground pepper

  4. 1/2 teaspoon ground nutmeg

  5. 2 large eggs

  6. 1/4 cup milk

  7. 3 tablespoons unsalted butter

  8. 2 tablespoons minced fresh chives

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the flour, salt, pepper, and nutmeg . In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg- milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes. Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer . To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water. Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.


Send feedback