Category:
Main Courses

Seasons:
December, November, October, September, August, July, June, May, April, March, February, January

Courtesy of Chef Wolfgang Murber, Fabi + Rosi

For 1 Person(s)

1 cups all-purpose flour
1/2 teaspoons salt
1 pinches freshly ground white pepper
1/2 teaspoons ground nutmeg
2 eggs
1/4 cups milk
1 gallons hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley

Schwäbische Spätzle Directions

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 spätzle maker, or a large holed sieve or metal grater.

Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.

Saute cooked spätzle in butter or margarine. Sprinkle chopped fresh parsley on top or add to stew, and serve.