Spaetzle, is a German egg dumpling which is quite easy to make and great with meat and gravy dish.
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon salt
- Pinch of freshly grated or ground nutmeg
- 2 large eggs
- ½ cup milk or water
- 6 cups salted water or chicken stock
- Combine the flour, baking powder, salt and nutmeg.
- Beat together the eggs and milk or water. Add the flour mixture. Beat well with a wooden spoon to create a fairly elastic batter.
- Bring water or broth to a simmer in a large pot. Drop small bits of dough from a spoon into the boiling liquid or force the batter through a Spaetzle machine or colander. Spaetzle are done when they float to the surface. They should be delicate and light, although slightly chewy. If the first few are heavy and dense, add a few more drops of milk or water to the batter before continuing.
- Serve with melted butter (or alongside a gravy-heavy dish like bourguignon). Or melt butter in a skillet, add Spaetzle and cook 3 to 5 minutes.
If this becomes a favorite I would invest in a Spaetzle machine as it will that much easier to make these small noodles.