You may want to look at the step-by-step guide before making these wonderful, Black Forest noodles. Their irregular shape gives them their name, little sparrows. You can use a potato ricer, spätzle press, spätzle board, colander or even a slotted spoon to form your noodles.
Makes 4 cups fresh noodles.
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground or freshly grated nutmeg
- 4 eggs
- 1 cup milk
- 1 cup fine dry breadcrumbs (optional)
- 4 tablespoon butter (optional)
- Combine flour, salt, and nutmeg. Add eggs and mix. Pour milk into the dough little by little, until a smooth batter forms, slightly thinner than brownie batter. Let rest at least 5 minutes.
- Bring 2 quarts of water with 1/2 teaspoon salt to a boil in a heavy, 4-5 quart saucepan. Plan on boiling at least 2 batches from this recipe.
- Set a large colander (one with large holes) over the saucepan and press the dough, a few spoonfuls at a time, through the holes directly into the water.
- Boil for 5-8 minutes until the noodles are tender to the bite.
- Remove noodles with a slotted spoon and drain further in a sieve.
- Toss with roasted breadcrumbs to serve.
To Make Breadcrumb
- Melt and stir 4 tablespoons butter in a pan over medium heat until butter stops foaming.
- Add 1 cup breadcrumbs and cook, stirring constantly, until crumbs are browned.
- Drain on paper towels.
Tip for whole grain enthusiasts: You may substitute part or all of the flour with whole wheat. I use white whole wheat flour. Let the dough sit for an hour to soften the bran.