Traditional spaetzle are white and very fluffy, but I have tried to create a healthier version with whole wheat flour instead of white flour. The result is not as pretty but much appreciated by the family. When I first made them my 5 year old pointed at them and commented: “I think I am going to like those!” ….and she does.
Ingredients:
- 1 cup whole wheat flour
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/8 tsp nutmeg
- 2 beaten eggs
- About 1/4 cup milk or water
- 2 tbs butter to toast cooked spaetzle
Also needed:
Large pot of boiling water
A sieve
Frying pan to melt butter and toast cooked spaetzle
Spaetzle maker
Directions:
- In a medium mixing bowl combine flour, salt, pepper and nutmeg
- Whisk in eggs, adding milk as needed to form dough
- The dough should be like thick paste taking time to fall off the whisk
- Cover dough with cling wrap and store in fridge until ready to use
- Set a large pot of water about 3/4 full to boil
- Set a large frying pan on a burner beside the pot and melt butter on medium low heat
- When the water reaches rolling boil, place spaetzle maker on top
- Fill the square holder on top with dough and slowly move it back and forth dropping bits of dough in the water
- Cook spaetzle for about 3 minutes stirring constantly. (Pull one out and test to see if it is cooked through)
- Pull the spaetzle out with a sieve (or drain the pot into a sieve) and dump spaetzle into pan with melted butter
- Let spaetzle slowly toast in butter for a few minutes stiring frequent
- Salt and pepper to taste and serve
Steps in pictures:
Spaetze dough should be thick enough to slowly fall off the whisk
Place spaetzle maker on top of pot with boiling water and fill the holder with dough
Slowly move the white holder back and forth dropping dough into boiling water
Pull out with sieve (or drain pot)
Dump into pan with melted butter
Chicken Paprikas with Spaetzle Dinner