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Spatzle noodles

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Sift the flour and salt together into a medium sized bowl. Beat the eggs and add the water then add this along with a few grates of nutmeg into the sifted flour. Use your hand to mix and beat well aerating a little as you mix until you have a nice smooth soft batter.
Bring a large pot of water to the boil and add a good pinch of salt.
Using a spatzle board spread a thin layer of mix across the board and dip the end of the board into the boiling water for a few seconds. Flick off the spatzle with a palette knife into the water creating long noodles. Repeat with the remaining mixture and allow the spatzle to cook at a simmer for 3 minutes. Strain through a colander and reserve aside. Toss a little butter or fry in a little olive oil and butter until golden.
Serve with the goulash.
For a simpler method, push the spatzle batter through a colander placed over boiling water. If you have never made them before, the result is much the same but they are smaller.

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maroony October 2009

looking forward to giving this recipe a go and really excited to see you and george in brisbane at the good and food show.

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