Swabian Spaetzle

Ingredients

• 400 g flour
• 4 eggs
• 2 Tbsp Semolina
• 1 tsp salt and some extra
• fresh pepper
• 1/4 tsp ground nutmeg
• splash sparkling water

Instructions

1. 1

   Add the eggs to the bowl of a stand mixer. Add the salt and stir to combine.

2. 2

   Let it rest for 15 minutes- your Spätzle will be brighter in yellow later

3. 3

   Add the flour, semolina, and ground nutmeg, attach a dough hook to the stand mixer and “knead” the dough for 5 minutes until the flour is “worked in the dough”

4. 4

   Add a dash of sparkling water and beat for a little longer

5. 5

   Use a wooden spoon to scoop and pull the dough. If bubbles appear, the dough is ready.

6. 6

   The dough needs to be quite thick and traditionally, it was cut in the water via a wooden cutting bard and a knife.

7. 7

   Let the dough rest, and in the meantime continue with your recipe.

8. 8

   Bring a big pot with salted water to a boil, then reduce to a simmer.

9. 9

   Preheat the oven to 180 °C.

10. 10

    Using a Spätzle maker – I use a “Spätzle Schwob”- press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top.

11. 11

    Use a slotted spoon to transfer the noodles to a sieve. Repeat the process until all the dough is used.