Swabia
Spätzle
Egg noodles with a wobbly, rustic charm. Too irregular to be pasta, too good to be anything else.
25 minTime
14 gProtein each
mildSpice
Make it your way
Grandma's wayBoard scraped Swabian style, tossed in butter.
The original400kcalsame
14 gproteinsame
2 gfibresame
25minutessame
Spätzle.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Beat flour, eggs, water, salt and nutmeg with a wooden spoon until the batter is smooth and bubbly.
- 2Rest the batter 10 minutes while a large pot of salted water comes to a boil.
- 3Press the batter through a spätzle maker or a colander with large holes, or scrape thin strips off a wet board into the water.
- 4Once they float, lift out with a slotted spoon. Repeat in batches.
- 5Toss in foaming butter, season and finish with parsley.
Serve it like this
Pile hot spätzle in a warm bowl with a final knob of butter and parsley. Serve next to anything with gravy.
