Crack the eggs into the bowl. fill half of 2 egg shells with water and add. This is the way my grandma did it. You can add 1/4 cup of water also.
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Add 1/2 cup of flour and Beat until smooth. |
Add more flour and continue to stir till you have a stiff batter.. It will start to leave some ripples in the dough as you stir. This means it is developing some gluten. The dough should be a lot thicker than pancake batter but not as much as bread dough.
let the dough sit a few minutes. |
Cooking the Spaetzle
Here I am using a pot we drilled 3/8 inch holes in for a Spätzle tool. Put your tool over the boiling water. |
Pour in a small amount of batter and push the dough through the holes of the pan with the wooden spoon into the boiling water. Continue adding the rest of the batter a little at a time and push the dough through.
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I also like the slide tool even though I don't use the hopper. I just find something that works well to push the dough through, like this dough scraper. |
a rubber scrapper works well |
a thick wooden spoon with a flat bottom. |
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Cook the Spaetzle for 5 minutes
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Lift the Spaetzle out with a skimmer or slotted spoon and place in a serving bowl. If your going to serve them another day rinse, cool and toss with a little oil. |
Butter Crumb Topping
Melt the half stick of butter in a frying pan and add the bread crumbs and brown. |
Toss in the Spätzle, and fry for a minute to blend the flavor of the buttered crumbs with the Spätzle.
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Serve with a Stew or Roast. The Spätzles are great with gravy also.
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