Photograph of the finished Spätzle alsacien

France · Mì trứng nạo Spätzle Alsace

Spätzle alsacien

40 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 480 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Fresh milk Fresh milk 160 ml
  • Photograph of Unsalted butter Unsalted butter 140 g
  • Photograph of Nutmeg Nutmeg 2 g
  • Photograph of Salt Salt 16 g
  • Photograph of Parsley Parsley 16 g

Method

  1. 1 Beat the flour with the eggs, milk, salt, and nutmeg for 8 minutes, until the mixture forms a string when you lift a spoon.
  2. 2 Let the dough rest for 30 minutes to allow the gluten to break down; dough that hasn't rested will result in short, broken strands.
  3. 3 Press the paste through a large-holed sieve directly into a pot of boiling water with salt.
  4. 4 Remove the spätzle as soon as it surfaces after about 90 seconds, then rinse it with cold water.
  5. 5 Pan-fry with butter for 5 minutes until the edges are golden and crispy, then sprinkle with parsley.
Start cooking