Swabian Spaetzle
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 5 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g wheat flour
- 50 g durum wheat semolina
- 5 egg (s)
- 200 ml water or mineral water
- 0.5 teaspoon ½ salt
- 1 pinch (s) nutmeg
Print Recipe
Pin Recipe Instructions
- Mix all dry ingredients. Then add the eggs and gradually stir in the water. Beat the dough until it creates air bubbles.
- Press the dough in portions into the boiling salted water (I press the spaetzle through Tupper`s spaetzleria, but they can of course also be pressed through a spaetzle press or scraped by hand). When the spaetzle swim upstairs, they are ready.
- The semolina gives the spaetzle a nice bite.
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