Ingredients
To make the spaetzle (egg noodles):
- 4 large eggs
- 350 g white spelt flour (alternatively use all-purpose flour)
- 1 cup sparkling mineral water (250 ml)
- 1/2 teaspoon sea salt
- pinch nutmeg, optional
To serve:
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- sea salt and freshly ground pepper, to taste
- freshly chopped chives or parsley, to garnish
Instructions
- Using a large whisk, lightly beat together the eggs in a mixing bowl. Add the flour, sparkling water, salt and nutmeg. Whisk together until well combined; the batter should be a smooth paste with some air bubbles. Cover and refrigerate the batter for 1 hour (or overnight).
- Bring a large pot of lightly salted water to a boil, then reduce to a simmer.NOTE: It is important that the water be simmering rather than a rolling boil when cooking the spaetzle.
- Place the batter in a spaetzle press (maximum 2/3 full); hold and press over the pot so the batter drops into the simmering water.TIP: The length of the noodles can be controlled by up and down movements of the press. If you want long noodles slowly move in a circular motion while pressing, or put on the press right on the edge of the pot and press completely with uniform speed. If you want shorter spaetzle, move repeatedly upwards, while pressing the spaetzle, so that the dough strands break.
- Cook the spaetzle in small batches until they float to the surface; about 2 minutes (when they float to the top they are cooked). Use a slotted spoon (schaumlöffel) to remove the cooked spaetzle, then shock it briefly in a large bowl of ice cold water (this helps them firm up). Transfer to a colander to drain. Repeat with the remaining dough, letting the water return to a simmer between batches and adding more boiling water if needed.
- Once the entire batch is finished, let stand in the colander for 10 minutes, and then spread the spaetzle onto a baking sheet to dry further. Let the spaetzle sit for at least 1 hour.NOTE: Some cooks prefer to leave the noodles in the colander to fully drain.
- In a large heavy-bottomed skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Add half of the spaetzle in an even layer. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Shake the pan and loosen the spaetzle with a spatula; continue cooking until heated through, about 2-3 more minutes. Season with salt and pepper. Repeat with the remaining butter, oil and spaetzle. Garnish with chives and serve.
Notes
- When placing the spaetzle in the ice water, don’t wait until all the noodles are done before transferring to the colander to drain. You don’t want them waterlogged!
- Of course, everyone has their own method — some cooks skip the ice bath as they want the noodles to be more sticky to soak up the sauce. Others just toss them in a little oil. Up to you!