Spätzle batter should be slightly thicker than pancake batter and fall from a spoon in a thick ribbon.
A Spaetzle press needs slightly firmer batter, while a colander or grater works better with slightly looser batter.
Ingredients
2 cups all-purpose flour
4 large eggs
1/3 cup milk, plus more as needed up to 1/2 cup
1 1/2 teaspoons salt
2 tablespoons butter, for serving or sautéing
Preparation
Make the batter: In a large bowl, combine the flour and salt. Add the eggs and ⅓ cup milk. Beat until you have a thick, sticky batter. Add a little more milk if needed. Continue beating until the batter is stretchy, pulls away from the bowl, and small air bubbles appear.
Rest: Let the batter rest for 10–15 minutes. Meanwhile, bring a large pot of well-salted water to a gentle boil and prepare a bowl of ice water.
Test the batter: Cook one small test noodle. If it dissolves, add a tablespoon of flour. If the batter is too difficult to push through your Spaetzle maker, add milk one tablespoon at a time.
Shape and cook: Working in batches, press or scrape the batter into the boiling water using a Spaetzle maker, press, colander, or board and knife. Cook for 2–3 minutes, or until the noodles float to the surface.
Cool: Remove the cooked Spätzle with a slotted spoon and immediately transfer them to the ice water. Repeat with the remaining batter, then drain everything very well.
Finish with butter: Melt the butter in a large skillet. Add the drained Spätzle and toss until hot and coated in butter. Cook a little longer if you like lightly golden edges. Serve immediately.
main ingredients:
type of dish:
side-dish
cuisine:
Germany
specific recipes:
on-a-budget
Type of meal:
breakfast
