Buttery Spätzle or Spaetzle

Total Time:

50 mins

Serves:

4

Ingredients

11 oz gluten-free plain flour
2 eggs
8 fl oz chilled water
1 pinch grated nutmeg
salt

Instructions

Place the ingredients in a bowl and whisk to form a smooth batter. Rest in the fridge for at least 15 minutes

Bring a large pan of salted water to the boil and position your spätzle maker over the pan. Ladle a spoon of the batter onto the spätzle maker and use the scraper to push the batter back and forth over the holes, spilling the spätzle shapes into the water below

Repeat the process until you have used up the batter. Work in batches to avoid overcrowding the water. Depending on the size of the pan you can do around two ladles at a time. Use a slotted spoon to remove the cooked spätzle (which floats to the top when cooked) and transfer to a bowl of ice water.

Reheat to serve.