Spaetzle (German Noodles)
These noodles are perfect with a pot roast or any type of stew
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 tsp ground nutmeg
- 4 large eggs
- 1 1/4 cup milk or water (milk produces a richer Spaetzle) (start with one cup and add remaining 1/4 cup as needed)
1.Add the flour, salt and nutmeg to the bowl of a stand mixer. Stir to combine. Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it. Add the milk. Attach a dough hook to the stand mixer and "knead" the dough for 18-20 minutes, or until bubbles appear. You can also do it by hand (you “knead” it by vigorously whipping it in a bowl with a wooden spoon – over and over and over for around 20 minutes
2.Bring at least 2 quarts of lightly salted water to a boil, then reduce to a gentle boil. Using a Spätzle maker of your choice, press the noodles into the water and cook for about 2-3 minutes. The noodles are done when they float to the top. Use a slotted spoon to transfer the noodles to a large bowl of warm water. Drain the noodles when all the noodles are done and toss with a little melted butter.
3.They can be stored in the fridge for at least a couple of days and then heated to serve.
4.To heat, melt some butter in a large skillet and toss the Spätzle in it to heat through.