Spätzle are largely considered a “Swabian speciality” and are generally associated with the German states of Baden-Württemberg and Bavaria.
They can be served as a side dish or in combination with additional ingredients such as cheese, bacon or sauerkraut also as an entrée.
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp ground or freshly grated nutmeg
- 4 eggs
- 1 cup water or milk
Bring 2 quarts of water with 1/2 teaspoon salt to a boil in a heavy, 4 – 5 quart saucepan. Plan on boiling at least 2 batches from this recipe.
Set a large colander (one with large holes) over the saucepan and press the dough, a few spoonfuls at a time, through the holes directly into the water. Boil for 5-8 minutes until the noodles are tender to the bite. Remove noodles with a slotted spoon and drain further in a sieve.