From the EFK recipe collection
- Yield
- 6 side-dish servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Whisk flour, salt and nutmeg in a bowl. Make a well and add the eggs and 3/4 cup water or milk. Beat vigorously until a thick, elastic batter forms; add only enough extra liquid for the batter to fall slowly from a spoon.
- 2. Cover and rest 20 minutes. Meanwhile bring a large pot of well-salted water to a steady boil.
- 3. Working in batches, press batter through a spätzle maker or large-holed colander into the water. Stir gently so the noodles do not clump.
- 4. When the spätzle float, cook about 1 minute more, then lift out with a spider or slotted spoon. Drain well.
- 5. Toss with butter and herbs if using. For a lightly browned finish, sauté the drained spätzle briefly in butter before serving.
Equipment
Large mixing bowl; sturdy spoon or whisk; large stockpot; spätzle maker or large-holed colander; spider or slotted spoon; de Buyer skillet if finishing in butter
Food safety & storage
Use care around boiling water and steam. If holding cooked spätzle, cool promptly and refrigerate within 2 hours; reheat until steaming hot.
View this recipe on the original EFK website ↗