1 cup regular flour 3/4 cup whole wheat flour 1/4 cup cornmeal (fine is better) nutmeg – about 1/4 to 1/2 tsp pinch of salt 2 eggs enough water to make the dough about the consistency of pancake batter.
I make the spätzle in batches, using my mom’s old spätzle maker, but you can use a colander with holes and a wooden spoon to force the batter into the pot of gently boiling water. About a minute after the spätzle rise to the top, remove them with a slotted spoon and add them to the skillet with the onions. Repeat until you have used all the dough. Stir the spätzle/onion/leek mixture. Serve. Add grated cheese at the table.
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