German cuisine · Dough, Pasta & Rice

Hand-Scraped Spätzle

Fresh egg spätzle scraped from the board and tossed in browned butter with chives.

Ingredients · for 4 servings

• 400 g flour
• 4 eggs
• 150 ml water
• 1 tsp salt
• 1 pinch nutmeg
• 80 g butter
• 1/2 bunch chives
• Salt, pepper

Instructions

1. Mix flour, eggs, salt and nutmeg in a bowl and gradually add the water until a tough, glossy dough forms.
2. Beat the dough vigorously with a wooden spoon for 5 min. until it forms bubbles and tears off in heavy ribbons, then let rest covered for 20 min.
3. Bring plenty of salted water to a boil in a wide pot and set a bowl of cold water alongside for shocking.
4. Spread a small portion of dough onto a wet wooden board and scrape thin strips directly into the simmering water with a wet knife; keep moistening the board in between.
5. Let the spätzle cook for 2 min. until they rise to the surface, lift out with a slotted spoon, shock briefly and drain well.
6. Brown the butter in a large pan until it smells nutty, toss the spätzle in it for 2 min. and serve sprinkled with chives and pepper.