Homemade German Spaetzle
The first time I made Spaetzle was when I was a new wife trying out new recipes. I pushed the spatzel dough through a mesh sieve. It sort of worked. Some of it was clumpy, but it tasted great. I use a potato ricer and it works great.
|4 cups||all-purpose flour (you can also use whole wheat flour)|
|1/4 teaspoon||freshly grated nutmeg (optional)|
|1 1/4 cups||milk|
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 16-20 minutes, or until bubbles appear. After 15 minutes or less 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, 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, and then dump the noodles in a large bowl of ice water. Drain the noodles again and toss with a little vegetable oil or melted butter.
They can be stored in the fridge for at least a couple of days and then heated to serve.
To heat, melt some butter in a large skillet and toss the Spätzle in it to heat through.