This is a German pasta equivalent. It's easy to make, but you'll need a special piece of equipment: a spaetzle board. This is a board with holes drilled in it; you press the batter through the holes into boiling water to get lumpy noodles.
Makes 4-6 servings.
- water
Fill a large pot halfway with water and bring to a boil.
- 2 C flour
- 1/8 tsp nutmeg (optional)
- 1 1/2 tsp salt
While the water is heating, mix the dry ingredients in a large bowl.
- 1/2 C milk or water
- 4 eggs
Stir in the wet ingredients. When the water is boiling, run the batter through a spaetzle board and into the boiling water. Boil for two or three minutes, then drain in a colander. If you want extra-chewy spaetzle, rinse with cold water, then reheat it on the stove with a little butter.
We use this as a heavier alternative to rice or noodles: something to serve stew or saucy foods on top of. But where it really shines is as leftovers. Take any remaining spaetzle, fry it in butter with bacon or sausage, and top with a fried egg for an amazing breakfast dish.
This can be noodlier or chunkier depending on your batter. If you mix the batter for a long time, you should get a thicker batter and longer noodles. We tend to be lazy, and make a wetter batter that makes chunks rather than noodles.