Description
The highly popular and beloved egg noodles from the Swabia region of southwest Germany.
Ingredients
Scale
- 4 cups all-purpose flour (you can also use whole wheat flour)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 3 large eggs
- 1 1/4 cup milk
Instructions
- Add the flour, salt and nutmeg 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. Attach a dough hook to the stand mixer and “knead” the dough for 18-20 minutes, or until bubbles appear (see pictured instructions for details).
- Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a Spätzle maker of your choice, 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 and toss with a little vegetable oil or melted butter.
- They can be stored in the fridge for at least a couple of days and then heated to serve.
- To heat, melt some butter in a large skillet and toss the Spätzle in it to heat through.
- Serve with beef or pork roast, Schnitzel, pork chops, or your favorite gravy.
- Prep Time: 25 mins
- Cook Time: 10 mins