Mix the dry ingredients, including some nutmeg and pepper. Add
enough of them, as otherwise the Spatzen will be to bland. Here you can
add some fresh chopped parsley.
Make a small dent in the flour, add the eggs and slowly mix with the
surrounding flour-mixture.
While mixing, add parts of the water such that the dough stays moist
when mixing in the flour.
Let the dough sit for 20 to 30 minutes. In that time you can fry or
caramelize onions.
Heat water, add salt and scrape in parts of the dough from a board.
See here
how to do this. Otherwise you could use a Knöpflehobel or a
Spätzlepresse. Be advised to try the traditional method, as it is easier
than it looks and leads to a significant decrease in cleaning afterwards
- excluding the benefit of learning a method of culture)
When the Spatzen float on the top, take them out with a skimmer. Use
as planned - see suggestions below.
Variations
Kässpatzen in a pan:
Cut some Pancetta or Lardo. Add butter in a large pan and add the
cut bacon with some of the Spatzen.
After a minute, add grated cheese (preferably stronger cheeses -
older Appenzeller or 11+ month old Gruyere). Mix well and wait until the
cheese melted. Serve directly from the pan.
Kässpatzen in the oven:
Layer Spatzen and cheese in a casserole, the final layer on the top
being cheese. Add some onions in between if you want.
Bake in a preheated oven on at
170°C for around 30 minutes.
Change to and reduce the
temperature to 130°C and brown the top.
General Sidedish
Spatzen can be further used for several meals as a side dish. Either
add them directly after cooking or fried with some butter. Here a small
collection of possible dishes:
