A simple recipe for homemade spätzle made from eggs, flour, and milk.
4 Portions · 2,600 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
Prepare all ingredients
In a large bowl, mix 1 kg of flour and 20 g of salt.
In a separate bowl, whisk together 10 eggs, 700 ml of milk, ½ nutmeg, and pepper to taste.
Gradually add the wet ingredients to the dry ingredients and stir until a smooth, thick dough forms.
Bring a large pot of salted water to a boil.
Place a spätzle maker or spätzle plane over the pot.
Fill the hopper with some dough.
Press the dough through the holes into the boiling water.
Alternatively, place the dough on a wooden board and scrape thin strips into the boiling water using a knife.
Cook the spätzle for 3–5 min. or until they float to the surface.
Remove the spätzle using a slotted spoon.
Rinse with cold water so they do not stick together.
Portion and freeze
Marcel Aichberger
(edited)Thats how they turned out
10/10
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