Options:

Include nutrition information?

Spaetzle

Created by DebDoozie on October 7, 2012

Step 1: In stand mixer with paddle attachment or in bowl with wooden spoon, stir together all-purpose flour, spelt flour, salt and nutmeg. Make a well in the center. Break the eggs into the well, then beat in eggs at low speed until incorporated.
Step 2: Gradually beat in 1 cup water to make thick smooth batter (mixture should be thicker than pancake batter) adding up to 3 tbsp more water if too thick. Beat at medium speed until bubbles appear on surface, about 2 minutes (or beat vigorously with wooden spoon in bowl for about 5 minutes, beating the batter very well brings out the gluten in the flour and gives spaetzli their characteristic texture). Cover and let stand at room temperature for 30 minutes or up to 2 hours.
Step 3: Place batter in large-holed colander over large pot of boiling salted water. With spatula, push batter through holes into water. Boil until spaetzli floats to surface, 2 to 3 minutes. Drain. Mix gently with butter until coated. Serve immediately