Spätzle
This dish is typically thought of being German in origin but it has a much wider breadth than that; it is also found in the cuisines of Austria, Switzerland, Slovenia, Hungary amongst others.
Spätzle is a small noodle or dumpling made with eggs and is typically served as a side for meat dishes with gravy, it’s a bit of a heavy dish so we find that a little goes a long way. It was suggested that leftovers be frozen and added to soups. A fabulous idea! To reheat simply place in a sauté pan with a fat of your choice ( olive oil, butter or bacon fat).
Spätzle
- Total Time: 30 minutes
- Yield: Serves 4-6 1x
Ingredients
Units
Scale
- 4 cups all purpose flour
- 1 tsp salt
- 1/2 tsp pepper
- 3/4 tsp nutmeg
- 6 eggs, beaten
- 1 cup milk ( more if needed)
Instructions
- Place flour in a bowl and combine with salt, pepper, and nutmeg.
- Make a well in the center and add the eggs and mix well.
- Slowly add the milk and beat until the mixture is thick, glossy, and has no lumps remaining.
- Press dough into salted boiling water. Let it cook until it floats to the top, remove with a slotted spoon and place into cold water.
- Cool , drain, cover and refrigerate.
- When ready to serve place some olive oil or butter in a sauté pan and cook the spätzle until it begin to brown.
- Prep Time: 15
- Cook Time: 15
- Category: sides, recipes
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