Pasta

Spätzle (Germany)

Name: Spätzle (Germany)
Total time: 30 min
Yield: serves 4
Ingredients: 300 g Flour; 4 Egg; 100 ml Milk; 1 pincée Noix de muscade; 30 g Butter

Preparation time: 30 min
Servings: serves 4

Ingredients

serves 4

Flour — to buy300 g
Egg — to buy4
Milk — to buy100 ml
Noix de muscade — to buy1 pincée
Butter — to buy30 g

Preparation

In a large bowl, mix the flour, eggs, milk, a pinch of grated nutmeg and a good pinch of salt.
Whisk vigorously for 3-4 minutes (by hand or with a mixer) until you get a smooth, even, fairly sticky batter, thicker than a crepe batter: when you lift the whisk, the batter should fall slowly in a ribbon.
Let the batter rest for 10-15 minutes at room temperature: it relaxes a little, which makes shaping easier.
Bring a large pot of salted water to a rolling boil.
Press the batter through a large-holed colander, a spätzle press or a spätzle board directly over the simmering water, to form small irregular pieces, working in small batches so as not to overcrowd the water.
Cook for 2-3 minutes: the spätzle float to the surface once cooked. Remove them with a slotted spoon as they finish and drain.
Sauté them for 2-3 minutes in the hot butter before serving, so they turn lightly golden and pick up more flavour.