Swabian Schupfnudeln like Grandma used to make

Ingredients for 4 servings:

• 500 g spelt flour type 630
• some water, lukewarm
• 2 eggs
• 1 g salt
• some pepper
• 1 pinch of nutmeg, freshly grated
• some butter for frying

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

vegetarian, made from spelt flour, without potatoes

Knead flour, eggs, salt, and water into a firm dough. You can then either pick off small pieces of dough at a time, or roll it into strands about 2 fingers thick and then cut off about 1 cm thick pieces. Roll the small pieces of dough into dumplings and place them on a baking sheet lined with baking paper or a floured work surface until there is no dough left. Cover the dumplings and let them dry for at least 1 hour (Grandma always makes them early in the morning and lets them dry until lunchtime). The individual dumplings can be rolled out to any length and thickness you like. The thicker they are, the longer they will take to cook. Bring a large pot of salted water to a boil and add the dried dumplings, one at a time. Boil for about 5-10 minutes; they should then float to the surface. Skim off the dumplings with a slotted spoon and add the next portion to the water. Heat the butter in a pan and toss the cooked potato dumplings in it, or fry them until crispy if you like. Season with salt, pepper, and nutmeg to taste. We serve it with sauerkraut and bratwurst. Any hearty pork dish goes well with it, though some people also serve it with roasts.