Spaetzle
A traditional German egg noodle
Ingredients
- 1 Cup (250 g) Flour
- 3-4 Eggs
- 3 Tbsp (45 ml) Water
- 1 Tsp (5 g) Salt
Instructions
- Mix together the flour, eggs and salt.
- Add water a little at a time and beat with a wooden spoon or in a stand mixer just until mixture turns into a sticky dough. It should be on the dry side, not too wet.
- Let dough stand for 15-20 minutes.
- Meanwhile, bring a large pan of salted water to a boil.
- Fill the Spaetzle press with the dough to just below the top.
- Gently squeeze the Spaetzle press so the dough falls into the boiling water.
- Cook for 1-2 minutes stirring occasionally. When the Spaetzle rises to the surface it's ready to be scooped out with a skimmer.
- Add the Spaetzle to a strainer to get rid of excess water and serve right away.
Notes
As an alternative, the Spaetzle can be made ahead of time and rinsed in cold water. To reheat, dunk the Spaetzle in boiling water for 30 seconds before serving and drain. Spaetzle can be made up to a day ahead and stored covered in the fridge.