Spaetzle
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
45
Spice
38
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
In a large mixing bowl combine the flour and salt and make a well in the center
2
Whisk the eggs with the water and pour them into the well
3
By hand or with a wooden spoon, begin whisking the egg mixture, drawing in a little flour each time you whisk, until you have a thick, wet doughy mixture
4
Continue working the dough, picking it up as you whisk to incorporate air into the mixture and make it a little bubbly
5
It should be a thick, "dropping" consistency
6
There are several ways to form spatzle
7
The old-fashioned German way is to use a cutting board: spread the dough flat on the board, then with a flat spatula, cut little ribbons off the edge and push them into rapidly boiling salted water
8
Or, use a spatzle press, similar to a potato ricer but with less holes, it in fact looks like a giant garlic press
9
The idea is to push the dough through holes about 3/8 inches in diameter and let them fall into the boiling water - a colander with large holes will work well
10
If using a colander, use a large metal spoon to push the mixture through the holes
11
When the spatzle rise to the surface of the boiling water, give them a gentle stir and cook for about 20 seconds more, then drain briefly in a clean colander before tossing with butter, salt, and pepper
12
Serve immediately