Schwäbische Frische Eiernudeln
Handmade Swabian fresh egg ribbon noodles tossed in foaming butter with freshly grated nutmeg and garden parsley, the pride of southern German culinary tradition.
Ingredients
- • 300g German flour (Type 405 or Spätzlemehl)
- • 3 large free-range eggs plus 1 egg yolk
- • 1/2 tsp fine sea salt, 2 tbsp cold water
- • 40g cultured butter, fresh flat-leaf parsley chopped, pinch of nutmeg
Preparation Steps
Mound flour on a worktop, make a well in the centre, and add eggs, yolk, salt, and water. Work from the inside out until a firm, silky dough forms. Knead vigorously for 8 minutes, wrap, and rest for 30 minutes.
Roll dough thin with a rolling pin or pasta machine. Dust with flour, loosely roll up, and cut across into 6mm wide ribbon noodles.
Drop fresh noodles into a large pot of boiling salted water. Cook for 2-3 minutes until they rise to the surface. Drain well.
Melt butter in a wide skillet until foaming. Add hot drained noodles, season with nutmeg and salt, toss with chopped parsley, and serve immediately.