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About this recipe:
The traditional German soft, pasta-like morsels. A loose pasta dough is pressed through a spaetzle maker, simmered, drained and sauteed in butter.
125g plain flour
4 tablespoons milk
1/2 teaspoon ground nutmeg
1 pinch freshly ground white pepper
1/2 teaspoon salt
4 litres hot water
2 tablespoons chopped fresh parsley
- Mix together flour, salt, white pepper and nutmeg. Beat eggs well and add alternately with the milk to the dry ingredients. Mix until smooth.
- Press dough through spaetzle maker or a large holed sieve or metal grater.
- Drop a few at a time into simmering liquid. Cook for 5 to 8 minutes. Drain well.
- Saute cooked spaetzle in butter. Sprinkle chopped fresh parsley on top and serve.
Really easy to make as a quick side for a goulash
- 23 May 2016
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