Spaetzle
A thick egg batter hand-scraped in thin strips straight into boiling water — genuine 'geschabte' Spatzle, which Swabian purists distinguish from the denser 'Knopfle' made by pressing the dough through a ricer.
Vegetarian
⚠ Contains: Egg, Gluten, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups all-purpose flour
- 4 eggs
- 3/4 cup water or milk
- 1 tsp salt
- A pinch of nutmeg
- 3 tbsp butter
- Fried onions and chopped chives, to serve
Steps
- Whisk the flour, eggs, water or milk, salt, and nutmeg into a thick, sticky batter that falls slowly off a spoon.
- Let the batter rest for 10-15 minutes.
- Bring a large pot of salted water to a boil.
- Spread a portion of the batter thinly on a wet wooden board and scrape thin strips directly into the boiling water with a knife or spatzle scraper.
- Cook until the strips float to the surface, then remove with a slotted spoon.
- Toss the cooked spatzle in melted butter and serve topped with fried onions and chives.