Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- salt and pepper
- 0.5 ½ teaspoon, leveled nutmeg
- 0.5 ½ pack garden herbs, frozen
- 250 g flour
- 3 large egg (s)
- 4 tablespoon butter
- 4 liters salt water
Print Recipe
Pin Recipe Instructions
- Boil approx. 4 liters of salted water (1 teaspoon per liter) in a large saucepan.
- Mix flour, eggs, 1/2 teaspoon salt, 1/2 teaspoon nutmeg and 75 ml water with the dough hook of the mixer to a thick dough. Add herbs and stir for another 2 minutes.
- Pour the dough in portions into a spaetzle slicer and press into the boiling water. Cook until the spaetzle rise to the surface, then lift out and drain well.
- Heat the butter in a large pan and stir-fry the spaetzle for about 5 minutes.
- Finally, season with salt, pepper and nutmeg.
- Tastes excellent with beef or pork goulash, game goulash or mushrooms in cream sauce.
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