SPÄTZLE

SPÄTZLE

This recipe is actually not really spätzle but, rather “nockerln”, which means that they are made with milk instead of water and they are bigger. I was never really a big fan of spätzle until I realized that making them with milk gave them a richness that I preferred. Of course you can make them with water if you prefer. I add the nutmeg it rounds up the flavor, nutmeg gives things a “buttery” taste, of course without the calories. I usually make these either for lunch as käsespätzle or to eat with gulasch, but I guess they can be eaten with other less traditionally Austrian things too. As far as food combining they are pretty flexible because they are basically “boiled bread”.

There are different kinds of spätzle making tools but I prefer the traditional knife and cutting board method, feel very archaic.

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