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Food Fare: Swiss RecipesSpatzli

Swiss Egg Noodles

Sift the flour, salt and nutmeg together in a large bowl. Pour eggs and 1/4 cup of the water in the middle of flour mixture. Beat with a wooden spoon. Add more water, just enough to make the dough slightly sticky (yet elastic and a bit stiff). Using a colander, press the dough through the holes and into a pot of salted boiling water. Boil noodles for about six minutes or until they rise to the surface. Remove noodles from the water with a slotted spoon; drain on paper towels. Melt the butter in a skillet; brown the noodles over low heat. Suggestion: Serve the browned noodles as a side dish.


Note: Spatzli can also be added to soups or stews, but skip the browning step.


Recipe featured in the Food Fare Cookbook.



Related Link:

Food Fare Culinary Collection: Swiss Chuchicha


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