German Spätzle

Method

1. 1
   • wheat flour 400 g
   • egg 4
   • milk 2 dl
   • salt 1 tsp
   • ground nutmeg 1 pinch

   Make the spätzle batter — Whisk the flour, eggs, milk, salt, and nutmeg together until you have a thick, elastic, smooth batter. Let it rest for 10 minutes.

2. 2

   Press into boiling water — Bring a large pot of salted water to a boil. Press the batter through a spätzle press or colander directly into the boiling water in batches.

   ⏱5 min
3. 3

   Cook the spätzle — Cook each batch for 2-3 minutes until the spätzle float to the surface, then lift out with a slotted spoon into a colander.

   ⏱3 min
4. 4
   • butter 3 tbsp
   • onion 1

   Caramelize the onions — Melt the butter in a large pan and fry the onion for 8 minutes until golden and caramelised. Toss the drained spätzle through the buttery onions.

   ⏱8 min
5. 5
   • fresh chives 3 tbsp

   Finish with chives — Scatter with chopped chives and serve hot alongside roasts or with a grating of cheese stirred through.