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Spatzli
Swiss Egg Noodles
3 C flour
1 tsp. salt
1/4 tsp. nutmeg
4 eggs, beaten
1/2 C water (or more)
1/4 C butter
Sift the flour, salt and nutmeg together in a large bowl. Pour in the eggs and 1/4 cup of the water in the middle of the flour mixture. Beat with a wooden spoon. Add more water, just enough to make the dough slightly sticky (yet elastic and a bit stiff). Using a colander, press the dough through the holes and into a pot of boiling water that has been salted. Boil the noodles for about six minutes or until they rise to the surface. Take the noodles out of the water with a slotted spoon, and drain on paper towels. Melt the butter in a frying pan, and brown the noodles over low heat. Serve the browned noodles as a side dish.
Note: The noodles can also be added to soups or stews, but skip the browning step.
Variation: Homemade Egg Noodles (Classic).
Recipe featured in the Food Fare Cookbook.
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