Spaetzle
Spatzle is a small Austrian pasta-type dumpling (the word spatzle meaning little sparrows) served in soups or with meat dishes. I remember this spatzle dish very well from my chef school days at Warwick Chef School.While tasting this at our lunch table I just thought it was the ultimate best dish ever! I could not stop talking about how lovely it was. Because it is an Austrian/South-German dish, I have never tasted it before my chef school days. If you have never tasted this before, treat yourself to a restaurant that serves this, or even better, see the recipe below and try make it yourself! I can guarantee you that you will eat up everything on your plate! For the suckers out there still believing in Banting and Keto diets, sorry for you but you loose out - the best way to stay healthy is eat moderately and doing exercise. You cannot expect that only changing your diet - by cutting out breads and starches - which is also in the food pyramid - will let you loose weight. I strongly belief that the food pyramid is there for a reason.
Prep
15 min
Cook
15 min
Total
30 min
Serves
8
Ingredients
- 1 kg flour
- 8 eggs
- 30 g salt
- 15 g nutmeg
- 350 ml water
- 350 ml milk
Method
-
Sift the flour and mix it together with the salt and the nutmeg
-
Mix the eggs and liquids in a separate bowl
-
Pour the egg mixture into the dry ingredients and mix into a smooth paste
-
Rub through a spatzle maker(or a pan with wholes)
-
Drop into boiling salted water
-
Rinse under colder water
-
Sauté in butter with black pepper and more nutmeg if necessary
