Ingredients :
- 120 g all-purpose/plain flour (about 1 US cup)
- 120 g whole wheat flour (about 1 US cup)
- 2 tsp salt
- 1/2 tsp nutmeg (optional)
- 2 eggs
- 160 ml cold or sparkling water, plus a bit more as needed
Method :
- Mix all ingredients well in a bowl. Use just enough water to make it like a thick pancake batter.
- Bring a large pot of water to a boil and add a teaspoon or if salt to the water. The traditional way to make spätzle is to put some batter on the edge of a cutting board and flick it into the boiling water. You can also use wide holed colander or tray (picture above) or of course, a spätzle press. (See my previous spätzle recipe for more details on this part, link above in the story section.)
- Make the spätzle in batches by cooking a ladleful or two at a time. When they float to the top, they"re done.
- Scoop out the floating, finished spätzle....
- ...and dunk them into a bowl of warm water. This keeps them from sticking together while you"re still cooking.
- When ready to serve, drain and divide on to plates!
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