The uneven shape of these noodles grabs onto whatever is spooned over them. They can be drained thoroughly to remove the moisture and then browned with butter in a non-stick pan for a pile of crunchy buttery deliciousness. Serves 6 to 8
- 4½ cups all-purpose flour
- 1 tablespoon kosher salt
- ¾ teaspoons double-acting baking powder
- pinch freshly grated nutmeg, optional
- 6 eggs
- 1½ cup water
1. Combine the flour, salt, baking powder and nutmeg in a large bowl. Make a well.
2. In a medium bowl beat the eggs lightly to break up the yolk and whites. Add the water and whisk until thoroughly combined.
3. Add the liquid to the well and stir with a wooden spoon to gradually bring the flour into the liquid. Keep stirring until all of the flour is moistened and then beat with the spoon until the dough is uniform. Cover with plastic and let rest for 20 minutes.
4. Bring a large pot of lightly salted water to a simmer. Ready a large bowl filled with ice water.
5. Tilt the bowl over the simmering water until the dough rolls to the edge. Dip a sharp knife into the water and cut the spaetzle dough as it rolls off the edge. Keep the knife blade firmly against the edge of the bowl as you cut. Dip the knife into the hot water after each cut to keep the dough from sticking to the blade.
6. When cooked pieces rise to top skim with a slotted spoon or spider and transfer to the ice water. Repeat until all the dough is cooked. Drain the spaetzle from the ice water into a colander and let sit until the spaetzle is well-drained.
7. Reheat spaetzle in a large sauté pan by frying with a little butter or olive oil and a splash of water. If you prefer buttery spaetzle add a few nuggets of butter to the pan at the end of reheating and toss to coat.