120 grams (1 cup) all-purpose flour
NOTE: I substituted the same quantity of oat flour with satisfactory results

60 grams (¼ cup) milk

2 large eggs

4 grams (½ teaspoon) ground nutmeg

1 pinch freshly ground white pepper

4 grams (½ teaspoon) salt

4 litres (1 gallon) hot water

30 grams (2 tablespoons) butter

2 tablespoons chopped fresh parsley


Step 1
Mix together flour, salt, white pepper, and nutmeg.
Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.

Step 2
Press dough through spaetzle maker, large holed sieve or metal grater into a 4 litre pot of near boiling water The dough will float. Continue boiling until cooked (Start at 2 minutes)

Step 3
Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

Serve with Schnitzel

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