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Swabian spaetzle

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Ingredients for 4 servings:

  • 450 g wheat flour
  • 50 g durum wheat semolina
  • 5 eggs
  • 200 ml water or mineral water
  • ½ tsp salt
  • 1 pinch of nutmeg

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

Mix all the dry ingredients. Then add the eggs and gradually stir in the water. Beat the dough until it forms bubbles. Press the dough in batches into the boiling salted water (I press the spaetzle through the Tupperware spaetzle press, but you can also press them through a spaetzle press or scrape them by hand). When the spaetzle float to the top, they’re done. The semolina gives them a nice bite.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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