Instructions

• The Spätzle batter can be mixed by hand or by using a stand mixer which is much easier.
• Add the flour, salt and nutmeg (if using) 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 (start with using slightly less and add more as needed).
• Attach a paddle attachment to the stand mixer and "knead" the dough for about 10 minutes or until bubbles appear (see pictured instructions for details).
• After 10 minutes or so of beating, use a wooden spoon to scoop and pull the dough.
• If bubbles/holes appear, the dough is done.
• Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer.
• Using a Spätzle maker of your choice (I use and prefer the Spätzle press), press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top.
• Use a slotted spoon to transfer the noodles to a colander to drain the hot water and then to large bowl of ice water (this firms them up for a better/chewier texture).
• After a minute or two transfer them to a colander to drain completely.
• Before serving, warm them through in a skillet with some melted butter.
• Make Ahead
• The Spaetzle can be stored in the fridge for at least a couple of days and then reheated.
• Melt some butter in a large skillet and toss the Spätzle in it to heat through.
• Alternatively they can be microwaved in a covered dish.