German Spätzle

Ingredients

• 400 g wheat flour
• 4 egg
• 2 dl milk
• 1 tsp salt
• 1 pinch ground nutmeg
• 3 tbsp butter
• 1 onion, thinly sliced
• 3 tbsp fresh chives, chopped

Method

1. 1.

   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.

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.

4. 4.

   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.

5. 5.

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