In a medium bowl, mix the flour and salt. Make a well in the center and add the eggs and water. Stir thoroughly until a smooth and viscous dough forms, which is thicker than pancake batter. The dough should be sticky but should slowly run off a spoon.
Spätzle
- Total time - 30 minutes
- Prep time - 15 minutes
- Cooking time - 15 minutes
- Servings: 4
- Country: Germany
Although there are various tools for making Spätzle (a special press, board, or grater), they can also be made with simple tools like a slotted spoon or spatula. The key to success is the correct dough consistency – it should be thick, but still sticky and pliable.
Ingredients
Ingredients for Spätzle
- 250 g all-purpose flour (type 405)
- 2 pieces eggs
- 80 ml water or milk
- 1 teaspoon salt
For finishing and serving
- 2 tablespoons butter
- to taste parsley, chopped
Instructions
Step 1: Preparing the Dough
Step 2: Forming and Cooking the Spätzle
In a large pot, bring salted water to a rolling boil. Take a special Spätzle press or grater and press the dough directly into the boiling water. If you don't have a special tool, you can push the dough through a slotted spoon or colander. Cut small pieces of dough and drop them into the boiling water.
Cook them for about 2-3 minutes. When the Spätzle float to the surface, they are done. Remove them with a slotted spoon and transfer them to a bowl.
Step 3: Finishing
In a pan, melt the butter. Add the cooked Spätzle and briefly sauté them in the butter. Sprinkle with freshly chopped parsley and serve immediately as a side dish to meat with sauce or as a standalone meal with melted butter and grated cheese.