Spelt Spätzli
Allergens
Gluten
Milk ingredients
Egg
For
Persons
500
g
Spelt flour
1
tbsp
Salt
Nutmeg, freshly grated
2
dl
Milk
1
dl
Water
2
Egg(s)
Mix the spelt flour, 1 tablespoon of salt and a pinch of nutmeg in a bowl.
Mix the milk with the water and the eggs in a bowl.
Using a ladle, stir the flour into the liquid and whisk until the dough is smooth and forms bubbles. Cover the dough with a plate and leave to rest for 10 minutes.
Press the dough through a spätzli sieve into boiling salted water.
As soon as the spätzli float to the surface, lift them out with a slotted spoon, drain well and set aside.
Mix the milk with the water and the eggs in a bowl.
Using a ladle, stir the flour into the liquid and whisk until the dough is smooth and forms bubbles. Cover the dough with a plate and leave to rest for 10 minutes.
Press the dough through a spätzli sieve into boiling salted water.
As soon as the spätzli float to the surface, lift them out with a slotted spoon, drain well and set aside.
Tips
The spätzli can be fried in a little oil in a frying pan until golden brown just before serving.
The amount of liquid required varies depending on the type of flour and the humidity.
The spätzli can be made the day before. Important: rinse the finished spätzli with cold water to prevent them from sticking together. The spätzli can also be frozen very well this way.
The amount of liquid required varies depending on the type of flour and the humidity.
The spätzli can be made the day before. Important: rinse the finished spätzli with cold water to prevent them from sticking together. The spätzli can also be frozen very well this way.
Nutrients per portion 503kcal
CO₂ equivalent per portion 296g