Directions
- In stock pot, bring 2 quarts of water to a boil. Add 1 tsp salt and oil. Should be like preparing any pasta water.
- In mixing bowl, add flour and 1 tsp salt and mix to combine. Add 1 beaten egg and mix to create a loose dough.
- While stirring, slowly add in water until you have a stiff but smooth batter (almost like a dry waffle batter). Batter should pull freely from the sides of the mixing bowl and maintain a slight form, but not be solid. Getting proper Spätzle dough is a bit of an art.
- Making your Spätzle comes in a few ways: Option 1: Spätzle machine - add dough into block then rock it back and forth over the boiling water. Spätzle will drop out of the bottom. Option 2: Potato Ricer - add dough to the ricer, then press to form longish strands, that will break when hitting the boiling water. Option 3: Spätzle Board - "smear" the dough on board and then cut it off in strips along the bottom that fall into the boiling water. Strips will look like long, rough-formed egg noodles.
- Cook Spätzle 6-8 minutes. They cook really fast. Be sure not to overcook them.
- Drain and serve hot with any type of garnish. Check out our Käsespätzle recipe for one suggestion. Or just come up with your own.
From the Dahoam1516 recipe collection · Hans Diehl
