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Spätzle

(homemade egg noodles)

The recipe is very simple: mix up to 500g flour, about 6 eggs, nutmeg, and salt together in a bowl (adjust amounts of flour and eggs so that the mix slowly flows off, rather than falls off, a spoon). Then all you have to do is “press” (more below …) the mix into boiling salted water, take out the noodles as soon as they swim to the surface (which happens more or less immediately), put them into a bowl of cold water, and when all noodles are done, drain them from the cold water and pour the hot water from the pan over them (to reheat).

The problem is that you usually need a special tool (“Spätzleschwob”) to “press” the mix through a sieve into the water – because of the sieve you’ll actually get something recognizable as noodles rather than a ball of half-cooked pastry. There is probably a way to improvise this tool, but I for one have not found it yet.