Spaetzle

Preparation info

  • Portions:

    15

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
6

Method

Procedure

  1. Beat the eggs in a bowl and add the milk or water, salt, nutmeg, and pepper.
  2. Add the flour and beat until smooth. You should have a thick batter. If it is too thin, beat in a little more flour.
  3. Let the batter stand 1 hour before cooking to relax the gluten.
  4. Set a colander or perforated hotel pan (or a spaetzle machine, if