Comment: Spaetzle or spaetzlis appear to be from Alsace, but are very common in Switzerland and Germany.
They are made either with water or milk, and you can add to them herbs (parsley, chives) for a change of taste and to add color or grated cheese (Comté, Gruyère). To make spaetzlis, you can use a spaetzlis grater, or you can simply use a small board on which you place the dough, and you push
strips of dough in simmering water using a spatula. Do not boil the water as it upsets the shape of the spaetlis and they do not look nice.
300g of flour
20 cl of milk or water
1 heap coffee table salt
Put the flour in a bowl, add salt and nutmeg (~1/4 nut). Add eggs. Mix the ingredients with a wooden spoon, gradually adding milk or water to obtain a soft dough.
Let the dough rest for 1 to 2 hours.
Beat again to get a smooth dough.
Heat salted water to a boil in a large saucepan. Prepare a colander.
Put the spaetzlis in boiling water either with the board technique or with a grater as described above.
The spaetzlis are cooked in small quantities and rise to the surface when ready.
Take them out with a slotted spoon and reserve in the colander. When all are cooked, rince them with cold water, then drain them well and mix with a tablespoon or two of EVOO (or other) so they do not stick together.
We can now let them rest in a colander until it is time to finalize the spaetzlis.
When comes the time to finalize the spaetzlis, separate the grains by hand, then fry them in a hot pan, half covered, with a little butter or EVOO, until they are golden brown and slightly crispy.