Perfect texture and perfect flavor, these traditional German Spaetzle are just like you know and love them from the Swabia region of Southern Germany!

Ingredients

• 2 cups all-purpose flour (you can also use whole wheat flour)
• 1 1/2 teaspoons salt
• 1/8 teaspoon freshly ground nutmeg , optional (not traditional but adds a nice flavor)
• 4 large eggs
• 1/2 cup milk or water + more as needed (milk produces a richer Spaetzle) (**add more flour if the dough is too runny, add more milk or water

Procedure

1. Add the flour, salt and nutmeg (if using) to the bowl of a stand mixer. Stir to combine.
2. 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.
3. Add the milk (start with using slightly less and add more as needed). Attach a dough hook to the stand mixer and “knead” the dough for 16-20 minutes, or until bubbles appear (see pictured instructions for details).
4. 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.
5. Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer.
6. 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.
7. Use a slotted spoon to transfer the noodles to a colander, and then dump the noodles in a large bowl of ice water.
8. Drain the noodles again, toss with some melted butter and serve warm.


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.