Ingredients
- 4 eggs
- 300 g flour
- salt
- 75 ml water
- nutmeg
Preparation
1. Mix eggs with flour and 1/2 teaspoon salt and while stirring vigorously with a wooden spoon, add enough water until the dough bubbles and falls off the wooden spoon in rough strings (add a little more water if using a spätzle ricer).
2. Season with nutmeg and let rest for approx. 30 minutes.
3. Boil plenty of water in the pot. Salt the water and stir. Scrape the spätzle dough off a wooden board in batches or use a spätzle ricer to press it into the boiling water.
4. Remove the spätzle from the water as soon as they float to the surface and keep warm until serving.
Tip
- Käsespätzle (cheese spätzle) is a savory alternative. To do this, prepare twice the amount of dough for four people. Layer the cooked spätzle with fried onions and grated cheese in the 24 cm 5.0 l pot, with onions and cheese used as the final layer. Place the Navigenio overhead, switch to high level, and gratinate until golden brown, approx. 6 minutes.
This recipe has been tested and approved by AMC.
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