Homemade Spaetzle
recipe adapted from Tyler Florence
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup milk
3 tablespoons unsalted butter
2 tablespoons minced fresh chives or parsley for garnish
If the dough is too sticky to work with, you can work around it by adding 1/4 cup of flour over the dough. Crumble the dough into random pieces with your fingertips to form ‘bits’ of dough instead of pushing it through a colander or slotted spoon. I found this method to be less messy and less to clean. This random shape is also known as knöpfle type spätzle.
Do this in batches so you don’t overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
I always season min with poultry seasoning.
Yep, this is a traditional Hungarian noodle too – we call it "nukedli" pronounced noo-ked-lee. Only difference is that we don't add the spices but I'm a fan of both of those so I'd be willing to try this recipe with them. I'm glad you wrote out the recipe too.. every time I ask my mom for it she can't even tell me the approximate measurement because she just grew up making it with her mom. So thanks!
My boyfriend and I **finally** tried this recipe tonight (I originally saw it when this was first posted). I couldn't believe how easy it was! Thanks for the idea & recipe!
It was well worth it to me to buy a real spaetzle maker from Amazon. To buy it ready made is extremely expensive, and the maker only cost the same as two boxes of the commercial product. I make a large batch, cook it in vegetable stock or just water, then dehydrate it and store it in jars so as to have it as an instant "on demand" side dish with any meal.