Serves 4 to 6
2 cups sifted all-purpose flour
Combine the flour, salt, and nutmeg in a large bowl and stir well. Whisk together the eggs and 2/3 cup water and add to the flour mixture, beating until just smooth. The texture should be the consistency of thick pancake batter. If too thick, whisk in 2 to 3 tablespoons more water.
Drop the mixture through a spaetzle maker or colander into a large pot of salted boiling water. Simmer until tender, 3 to 4 minutes. Add the chives, butter and salt and pepper to taste and serve.
What is Spaetzle? Irregularly shaped German pasta.
The pasta of Germancy, squiggles of dough, thought to have originated in the southwestern part of the country.
They are usually served in place of potatoes.
Sometimes they are layered in a casserole with cheese, butter or onions or browned.
There are several ways to shape spaetzle. You can push the batter through the maker, or use the holes of a fine colander or as the German chefs do, scrape it off a wodden paddle. Stiffer doughs can be dropped from a teaspoon into a bubbling broth or water or simply rolled into logs with your fingers.
Where can you buy a spaetzle maker?
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