• 350 g (12 oz) plain flour
• 4 eggs
• 1 egg yolk
• 2 tablespoons double cream or milk
• Salt and freshly ground white pepper
• freshly grated nutmeg

To serve

• 50 g (2 oz) unsalted butter
• 1 tablespoon olive oil
• 225 g (8 oz) leeks, finely shredded (optional)

Place the flour in a bowl and make a well in the centre. Add all the other spetzli ingredients and carefully mix in. When all is mixed together, beat with a wooden spoon to make the mixture a little lighter. It is ready when it comes away from the sides of the bowl.

To cook, fill a pan with salted water and bring to the boil. The spetzli can now be scraped into the water from a chopping board in small walnut-sized pieces. When these rise to the top, remove with a slotted spoon and refresh in cold water. It is best to cook them in batches of about ten or twelve.

To serve, drain the spetzli and dry them off. Melt the butter with the olive oil and fry the shredded leeks, if using, for a couple of minutes. Add the spetzli and warm through for a few minutes, then season with salt and pepper.