For the Zupfnockerln, mix flour with egg yolks, eggs and nutmeg and beat in a food processor until smooth and bubbles are visible. (Add a little water if needed.) Then let rest for about 10 minutes.
Meanwhile, fill a pot almost to the top with salted water and bring to a boil. Briefly dip a small board and place 2-3 tablespoons of dough on it. Spread the mixture thinly with a pastry card and scrape thin dumplings directly into the water.
Boil once briefly, let steep a bit, strain and quench in cold water. Drain and brown lightly in clarified butter, tossing constantly.
Add salt to the Zupfnockerln and season with nutmeg.
Preparation Tip:
Salt these Zupfnockerln only after cooking. This way the dough stays light and does not turn gray.
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