1. Place 2 quarts of water in a pot to over high heat - water should be at a rolling boiling by the time your noodle dough is ready. 2. Place flour, salt and nutmeg in a mixing bowl; stir to combine and then make a well in the center of the mixture. Crack the eggs into the well; stir from the center with a fork, slowly pulling in the flour until it is completely incorporated. Continue working the dough by slapping and smearing it with your hand or fist for about 2-3 more minutes to develop some of the gluten. This takes some elbow grease, as the dough will be thick and stiff, but it gives the noodle a nice chewy texture and will allow it to hold it's shape. 3. If you do not have a spätzle maker or press, scoop about 3/4 cup of the dough into a colander or onto flat cheese grater with large holes and press the dough through the holes with a spatula into the boiling water. Let cook for about 1-1/2 to 2 minutes. Scoop the noodles out of the water and place bowl. Repeat until you have used all of your dough. Cover noodles with plastic wrap and chill in the refrigerator. 4. Make the dressing by whisking together the mayo, mustard, vinegar, olive oil, dill and cayenne. Chill. 5. Dice the vegetables (and apple) to a uniform size—think confetti—and toss with the noodles. Add dressing and toss again. Chill for at least 1 hour and serve as is, or with a sprinkling of chopped gherkin and parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
