CH, DE, OE: Spaetzle (Spätzle, Spätzli, Spaetzli) Dough for Potato Ricers

For general information about spaetzle / spätzle / spätzli / spaetzli, see our master article on the tiny dumplings. This recipe, though, is specifically for those cooks who're planning to make them using a potato ricer: it comes to us courtesy of Principia Gastronomica.

Recipe for four people (it won't look like much batter, but believe me, it expands when it hits the water!):

• 250 g plain (all-purpose) flour

• 3 eggs
• 80 ml milk
• Pinch of salt
• Pinch of nutmeg

Mix all of the ingredients to form a thick, sticky batter. Let the batter sit for about 15 minutes while you bring a big pot of salted water to the boil... (Click on "read more" for the rest of the recipe.)

When the water is simmering nicely, take your potato ricer and spoon your batter into it. This might be a rather awkward procedure since the batter will be quite viscous, but don't fret: with a sturdy rubber spatula and a bit of patience, you'll be able to get the batter in without making a tremendous mess. Don't fill the press/ricer more than about three-quarters of the way or else batter will squeeze out the top when you close it.

Squeeze the ricer and let the noodles drop into the water. Stir them quickly so they don't stick to the bottom: then allow to cook until they rise to the top of the simmering water. Use a slotted spoon to scoop them out: or (if you're not making another batch) simply dump the contents of the pot into a colander, and drain.

Toss with a little butter (so they won't stick together) and then proceed with whatever you're making to go with the spaezli.