German Spaetzle
A comfort food classic.
Ingredients
- 200 g all-purpose flour
- 2 eggs
- 20 g melted butter
- 50 ml milk
- 50 ml water
- nutmeg
Instructions
- In a bowl whisk together flour, eggs, melted (but cold) butter, milk, water and a pinch of freshly grated nutmeg. Stir to get a nice, smooth mixture.
- Bring a large pot of salted water to a boil. Working in batches (3x), use a spaetzle maker or a grater with large holes to press the batter through. Cook for about 2 - 3 minutes in a boiling water until your spaetzle floats). Transfer to a bowl filled with cold water to stop the cooking (or use immediately.) Drain the spaetzle, heat a bit of butter in a large pan and cook them for about a minute, just so that they get a nice, golden color.
- Serve your spaetzle with different sauces, with mushrooms or steak/other meat. Store in an airtight container in a fridge for up to 5 days or freeze for up to a month.
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