Spaetzle from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther
When I make spaetzle at home, I usually pair it with a chicken or rabbit fricassee. You could even serve them with beef stew. Think of them as you do egg noodles, only better.
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Ingredients
- 2 tablespoons salt
- 4 cups (500 g) flour, sifted
- Neutral oil, such as grapeseed oil, if refrigerating the spaetzle before sautéing
- 20 grinds fresh black pepper
- ¼ teaspoon (about 40 gratings) fresh nutmeg
- 4 whole eggs
- 2 egg yolks
- ½ cup (125 g) sour cream
- ½ cup (125 ml) cold water
- Butter, for sautéing
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