Special tools
Kitchenaid or similar mixer
Perforated pan or spaetzle maker
Kitchen spider

Special ingredients
Spelt – Head to the Old Stratchona Farmer’s Market and track down Gold Forest Grains!
Stone Ground Mustard

Prep time: 15 minutes
Cooking time: 15 minutes

1½ cups spelt
½ cup flour
4 pc. eggs
¾ cup homogenized milk
¾ cup soda water
3 tbsp. stone ground mustard
1 tsp. ground nutmeg
1 tsp. salt

For cooking

3 tbsp. cooking oil, or clarified butter

• Place a deep pot of water on the stove, salt well, bring to a boil
• In the bowl of the Kitchenaid, combine flour, milk, soda water, and remaining dry ingredients
• Begin to mix on low, using the paddle attachment, as flour combines, slowly add the eggs one at a time
• Once the eggs are combined, scrape the side of the bowl down, then increase the speed to high and mix 3-4 minutes
• Place your perforated pan or spaetzle maker over the pot of boiling water
• Pour a cup of the spaetzle onto the pan, and using a dough scraper or firm spatula, work the dough through the holes, pushing it back and forth
• Set the pan aside, then using the spider, stir the spaetzle around until cooked to avoid sticking, 2-3 minutes
• Remove from heat, drain excess water, lay flat on parchment lined baking sheet to cool
• Repeat these steps until all of the spaetzle is blanched (4-5 rounds)
• Once cooled, very lightly oil the spaetzle to prevent from sticking, much like you would pasta
• When ready to serve, place a medium pan on medium high heat

** spaetzle can have a tendency to stick to the pan if you are not shaking constantly, if you are uncomfortable I recommend using a non-stick pan**

• Once pan is hot, place 1 tbsp. of cooking oil or clarified butter in pan, quickly followed by 2 cups of spaetzle
• Saute for 3-4 minutes, moving the pan back and forth constantly, allowing the spaetzle to brown lightly, season with salt, pepper, and a pinch of fresh ground nutmeg

Serve this side dish with veal medallions in a mushroom cream sauce, or game meats with hunter sauce, or any of your classic favourite veloute type dishes. Soooooo good! Brings me back to my days in Switzerland!