Details
| Serves |
4 |
| Total |
30 min |
| Prep |
20 min |
| Cook |
10 min |
| Active |
15 min |
| Difficulty |
3/10 |
| Tags |
type-side cuisine-german ingredient-pasta method-boil |
Equipment
- 2 x Medium Bowl
- Stock Pot
- Spätzle Maker or Colander
<aside>
<img src="/icons/info-alternate_blue.svg" alt="/icons/info-alternate_blue.svg" width="40px" /> Initial notes:
- Do not cook too much spätzle at once. Once floating to the top, immediately remove.
</aside>
Ingredients
Main
- 2 c. All-Purpose Flour
- ½ c. Milk
- 3 ea. Eggs
- 1 t Salt
- 1 pn Nutmeg, optional
Finish
Optional Toppings
- Mushrooms
- Emmental Cheese, or Jarlsberg
- Caramelized Onions
Instructions
Prep
- Beat eggs, then mix all of Main with mixer or spoon until smooth with bubbles
- Rest Main for 15 min, bring water to simmer in pot
- Prepare another bowl with Finish
Cook
- Press batter through maker in batches to cook, transfer to Finish bowl when rising to surface
- Stir each batch when finished to coat with butter
Finish
- Serve immediately, continue to cook in butter to toast, or combine with Toppings