Ingredients:

  • 2 cups All-Purpose Flour (240g)
  • 4 large Eggs
  • ½ cup Milk or Water (120ml)
  • 1 tsp Salt
  • ½ tsp freshly grated Nutmeg

Instructions:

  1. Combine the all-purpose flour, large eggs, milk (or water), salt, and freshly grated nutmeg in a large bowl. Mix thoroughly until a sticky, thick batter forms—it should resemble a dense, slightly runny pancake batter. Do not overmix.
  2. Rest the batter: Cover the bowl and let the spaetzle batter rest at room temperature for at least 15 minutes. This step is critical for hydrating the flour and relaxing the gluten, resulting in tender noodles.
  3. Bring a large pot of salted water to a rolling boil.
  4. Cook the spaetzle: Using a spaetzle maker, colander, or similar drop noodle tool, scrape the batter directly into the boiling water in small batches.
  5. Boil the noodles for 2 to 3 minutes, or until they float to the surface. Remove the cooked spaetzle using a slotted spoon and drain thoroughly. Serve immediately or sauté in butter for added flavor (not accounted for in nutrition calculation).