Spätzle, also called Knöpfle, have a centuries-old tradition of production in the Swabian region of Germany and are of great importance for Swabian cuisine. The tradition of making spaetzle in Swabia can be traced back to the 18th century. In 1725, the Württemberg councillor and personal physician Rosinus Lentilius summarized “Knöpflein” and “Spazen” as “everything that is made from flour”. Traditionally, Spätzle are scraped by hand from a Spätzleboard.
240 ml (1 cup) all-purpose flour
60 ml (¼ cup) milk
½ teaspoon ground nutmeg
1 pinch freshly ground white pepper
½ teaspoon salt
4.55 L (1 gallon) hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley
Mix flour, salt, white pepper, and nutmeg.
Separately, crack open eggs into small bowl or large cup and beat until fully mixed, then add alternately with milk to dry ingredients. Mix until smooth.
Bring large pot of lightly salted water to a boil.
Press batter through spätzle press directly into water. If spätzle press is not available, potato ricer, colander, or cheese grater will suffice.
When spätzle has floated to top of water, remove it to bowl using slotted spoon. Sauté cooked spätzle in butter or margarine. When finished, sprinkle chopped fresh parsley on top and serve.
Credit: All Recipes