Swabian spaetzle

Ingredients for 8 servings:

• 500 g flour
• 8 eggs
• 1 pinch of salt
• 1 pinch(s) mace, ground
• Water (salt water)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

without any unnecessary frills, just like grandma used to make them.

So, here’s a recipe from the “Hohenloher Land” region. In my opinion, it’s the best for spaetzle. However, everyone probably has their own recipe that’s best. Put the flour in a bowl. Whisk the eggs and add them to the flour along with the salt and mace. Mace is the flower of the nutmeg and isn’t quite as overpowering in flavor. Available in good grocery stores. Now it’s time for some serious handwork: Beat the dough with a wooden spoon or your hand until it bubbles. Only then will the gluten in the flour allow it to bind properly. Then, covered, let it rest for about 5 minutes. Bring a pot of water to a boil. Add salt (salt last, otherwise the water takes longer to boil). Place a spaetzle press, which has been immersed in the boiling water beforehand, and fill it with the dough. Press the dough into the water. Bring to a boil once. Either rinse in cold water and, after draining, lightly oil them for later use, or pour them into a sieve and serve immediately with the appropriate dish. You can also scrape the dough using a spatula and a wooden board. Wet the wooden board, use the spatula to smooth some dough onto the board, and scrape thin strands or sausages of dough into the boiling water (in my opinion, the only true method for making “authentic” Swabian spaetzle). Now proceed as with the press.