Spatzen
Ingredients
- 420 g white flour
- 80 g durum wheat semolina (Hartweizengriess)
- 5 Eggs
- 280 ml Water
- 5 g Salt
- 5 g Pepper
- 1/2 Nutmeg
Instructions
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](https://www.br.de/mediathek/video/video-spaetzle-schaben-fuer-anfaenger-av:61f7fd2bfac307000ae4cca6) 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.