Sunday, October 14, 2012

Spaetzle/Nockerln with Goulash

Spaetzle/Nockerln is one of my favourite dishes. I love it with a good plate of goulash. In Austria it is generally called nockerln though there might a slight difference between the two. 
Over the weekend I had made goulash and today I decided it was time to make spaetzle. I have some experience in Austrian cooking, so the last time I made spaetzle I went from my memory.
This time, however, I decided to check out a recipe but, as usual, I changed it slightly.

2 cups of durum atta flour  
2 eggs
1 cup of milk
¼ cup of water
A pinch of grated nutmeg
One teaspoon of salt