These are a Spätzle but not pushed through a device with holes. The word ...Hand-geschabt refers to them being hand-scraped, from a board with a knife off into the soup. It is fun to try this and not as hard as it may look.
4 eggs (or more)
½ egg-shell of water for each egg used.
All purpose flour , (
Enough flour to make a thick batter about 1 and 1/2 to 2 cups. This will depend on the size of your eggs.)
A pinch of salt
1 / 4 teaspoon fresh grated nutmeg (optional)
Crack the eggs into the pan, add the water and whisk.
Stir in a little flour at a time.
Grate a little nutmeg in there if you want. I am sold on it, but I like FRESH grated nutmeg over the powdered.
The batter needs to be the right thickness. You can see that it doesn't clump, but it doesn't pour.
I beat this about 50 or 60 times to develop some elacticity (gluten).
Spread the dough very thin on a cutting board. I like one that has a handle. This will take a little
practice to find the right thickness and to get it right.
You can use a cutting board , or I have seen some people use a think metal pancake turner.
Put some dough on the back and Spread it out.
Here is a video of a pro making them.
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They freeze nicely also .....Here is how I do it.
First lay them on a plate or pan spread out
so they can freeze individually and not in a clump.
When they are frozen chip them off and put them in a plastic storage bag, and you all these individual frozen noodles.
You can take out as many as you want when you are ready to cook them.
Just put in a frying pan and heat with a little butter, or dunk in boiling water,
then lift them out and shake off the water.
I order from the German Deli more frequently than ever.
I try to get in bulk to make the shipping dollars count.
Also there are sales all the time I like to take advantage of.
They are nice folks. If you don't believe me call them.
and tell them Stephen Block sent you from the German Goodies Newsletter. Shop for German Food
