Discover a delightful twist on the classic Hungarian spaetzle recipe, perfect for a comforting homemade meal.
Combine the flour, eggs, salt, and nutmeg in a mixing bowl.
Mix until the batter is smooth but avoid overmixing to maintain a light texture.
Gradually add the water to the batter, stirring until it reaches a thick, pourable consistency.
Add the water slowly to avoid making the batter too runny.
Bring a large pot of salted water to a boil.
Ensure the water is boiling vigorously before adding the batter.
Using a spaetzle maker or colander, press the batter into the boiling water.
Work in batches to avoid overcrowding the pot.
Cook the spaetzle for 1-2 minutes until they float to the surface.
Floating spaetzle indicates they are cooked through.
Remove the spaetzle with a slotted spoon and drain in a colander.
Rinse with cold water if you prefer a firmer texture.
Serve the spaetzle warm with your choice of sauce or toppings.
Try pairing with a creamy mushroom sauce or a sprinkle of fresh herbs.
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