The final product of this procedure is tiny noodles. The classic way of serving this German pasta is to cook some butter until it has a very light nutty flavor, to which you then add the cooked spaetzle, season, garnish with some chopped parsley, and serve. It can also be used in soups or with a variety of other pasta sauces.
Spaetzle Maker
Ingredients:
4 eggs
2/3 cup (160 ml) milk
to taste salt, pepper, and optionally, nutmeg
3 cups (720 ml) flour
Procedure:
1) Mix all the ingredients but the flour.
2) Add the flour and work it in by hand.
3) After resting the dough 10 minutes, drop the dough into a pot of boiling, salted water with a spaetzle machine or by pouring the dough through a large-holed perforated hotel pan or colander.
4) When done, remove the dough and shock it in cold water. Drain well and serve with your preferred sauce.
