Spaetzle with Nutmeg and Butter

  • Spaetzle with Nutmeg and Butter

Spaetzle with Nutmeg and Butter


(serves 6 – makes 1kg)

Spaetzle are irregular shaped little noodles often made at home for family dinners in Austria, Germany, Switzerland and Hungary. The spelling of course differs from country to country. They are formed from a dough made of flour, salt, water and eggs. Spaetzle, which look more like tiny dumplings than noodles, are formed by rubbing the dough through a spaetzle grater into a pot of boiling water. We have added nutmeg to the seasoning and reheated them in butter as this is how Priska our Swiss chef and her family enjoy them.

1 tsp salt
400g (2+¾ cups + 2 tbsp) flour
1/2 tsp freshly ground nutmeg
1 tsp table salt
1/4 tsp freshly ground black pepper
2 eggs
300ml (1 cup + 3 tbsp + 1 tsp) water
30ml (2 tbsp) olive oil
4 tbsp clarified butter

Place a large pot of water onto a high heat, add first measure of salt and bring to the boil. The pot diameter cannot be larger than the length of the spaetzle grater. Also prepare a large bowl of iced water.

Place flour into a large bowl and add nutmeg, salt and pepper and combine.

Into a jug place eggs and water and whisk together. Pour into flour mixture and, using a wooden spoon, stir till a sticky dough forms. (Do not overwork dough as it will become tough.)

With pot still on the high heat and with water boiling place spaetzle grater over top of pot.

Place 2-3 large spoonfuls of dough into spaetzle grater and using the grater guard push dough through grater directly into boiling water.
Remove spaetzle grater from top of pot. Cook spaetzle for 1-2 minutes or till water returns to the boil. Using a large slotted spoon remove spaetzle to the bowl of iced water.

Repeat process till all dough is cooked.

Drain spaetzle into a sieve. Add oil and mix through spaetzles to prevent them sticking together. Proceed to next step or store in refrigerator covered with plastic wrap till ready to serve, or overnight.

To serve: place a heavy-based frypan over a high heat and add 1 tablespoon of clarified butter. Once hot add a spoonful of spaetzles and toss for one minute or till hot. Repeat till all spaetzle are hot and serve immediately.