By Beth Jones
- 1 ¼ cup flour (regular or rice flour for a gluten free option)
- 2 eggs
- ¾ cup milk
- 1 Tablespoon grainy mustard
- ¼ teaspoon freshly ground nutmeg
- Zest of 1 lemon
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
Mix together the flour, eggs, milk, mustard, nutmeg, lemon zest, salt & pepper in a bowl until the dough is smooth. The dough should be elastic enough to stretch about five to six inches.
Bring a large pot of salted water to a boil, then lover the heat to simmer. Lightly oil a colander, potato ricer, or spätzle maker with oil. Working in batches, take ½ cup of the dough and press it through the colander directly into the simmering water. Simmer for about 2 minutes, and remove with a slotted spoon, drain, and place on an oiled baking sheet. Repeat with the remaining dough.
The spätzle can be served immediately, or lightly oiled, cooled, and frozen or refrigerated for a later use.
Market Chef Beth Jones making Spätzle at the Mill City Cooks demo for Oktoberfest!