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Fresh spätzle
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2008
If you are a keen skier you may have encountered spätzle in Austria, but otherwise this speciality from Swabia in Southern Germany remains a bit of a secret. It makes an interesting and accommodating alternative to potatoes, rice or pasta.
Ingredients
140 g - grated nutmeg
2
Method
The principle is simple. You make a thick batter, push it through the holes of a colander into boiling water to form tiny featherlight dumplings shaped like little squiggles (spätzle means little sparrows in the Swabian dialect), then fry them till crisp on the outside. They pose no particular problems - they do not stick together, they do not turn to mush if you overcook them and they are made