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Using an electric mixer, beat flour, nutmeg, eggs, ½ tsp salt and 150 ml water for 3 minutes or until smooth. Transfer the batter to a jug, cover with plastic wrap and refrigerate for 45 minutes to rest.
Lightly whisk refrigerated batter. Bring a large saucepan of salted water to the boil. Place a large colander over the pan, pour one-third of the batter into the base of the colander and, using a plastic spatula or scraper, press the batter through the holes. Cook spätzle for 1 minute or until it rises to the surface. Remove immediately with a slotted spoon, then transfer to a bowl and keep warm. Repeat twice more with the remaining batter.
Melt butter in a large frying pan over high heat. Add spätzle and parsley, and cook, stirring for 3 minutes or until the spätzle is heated through and well coated in butter. Season with salt and pepper, and serve immediately.
300 g (2 cups) plain flour, sifted
½ tsp ground or grated nutmeg
6 eggs, lightly beaten
150 g butter, chopped
½ cup flat-leaf parsley, chopped
Ajouté par: Natália Martins
Consulté: 1812 X
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