How to cook Spätzle German Egg Noodle
How to cook Spätzle German Egg Noodle
Spätzle German Egg Noodle
Ingredients
4 cups all-purpose flour (you can also use whole wheat flour)
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
3 large eggs
1¼ cup milk
Instructions
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 18-20 minutes, or until bubbles appear (see pictured instructions for details).
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.
Serve with beef or pork roast, Schnitzel, pork chops, or your favorite gravy.
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