as a side dish for approx. 8 people
4 fresh, medium-sized eggs
100 g stinging nettles
500 g semi-white flour
Salt, pepper, nutmeg to season
Weigh out the flour into a bowl or food mixer.
Put the eggs into a one-litre jug and fill up to the 500ml mark with a half-half mixture of milk and mineral water.
Blanch the stinging nettles in boiling, salted water for 10 seconds and place immediately in cold water. Strain the nettles and squeeze gently to extract any residual water. Now blend the nettles together with the egg/milk/water mixture using a liquidizer to create a fine purée. Season to taste.
Add the purée to the dry flour and combine well by hand or briefly in the food mixer to aerate the dough. Taste and add any further seasoning if necessary.
Press the dough through the special Spätzli sieve (*available in kitchenware stores in Switzerland or online) into a large pan of boiling, salted water. As soon as the mini-dumplings (Spätzli) float to the surface of the water, remove with a slotted spoon and cool immediately in cold water. Allow the cooked Spätzli to dry a little before frying in butter.
Needless to say, the very best results are achieved by using eggs from happy Adelboden hens, the milk from local cows which have grazed on the best grass, and our very own Adelboden spring water.