Handgeschabte Schwäbische Spätzle
The quintessential culinary art of Swabia: fresh handmade egg noodles hand-scraped from a wet wooden board into boiling water, tossed warm in foaming brown butter.
Ingredients
- • 400g Spätzlemehl (coarsely milled durum-wheat flour)
- • 4 large eggs, 100-150ml cold sparkling water
- • 1 tsp salt, pinch of nutmeg
- • 50g butter for tossing, chopped parsley
Preparation Steps
Beat flour, eggs, salt, nutmeg, and sparkling water vigorously with a wooden spoon with a hole until the dough is elastic and creates large air bubbles (Blasen werfen). Let rest 15 minutes.
Wet a wooden Spätzlebrett (scraping board) and scraper. Spread a thin layer of dough on the board and scrape thin ribbons directly into a large pot of boiling salted water.
As soon as the Spätzle rise to the surface (approx. 1-2 minutes), lift out immediately with a spider skimmer into a colander.
Toss steaming Spätzle in a warm pan with foaming melted butter, season with nutmeg, and serve immediately.