- 10 oz all-purpose flour
- 1 teaspoon Salt
- 3 medium eggs beaten
- 3 tablespoons cold water, approx
- Sift the flour and salt into a large bowl. Make a well in the center, pour in the eggs and gradually beat them into the flour with a wooden spoon. As the dough gets thicker add the water gradually until you have a soft, just-runny dough.
- Bring a large pan of salted water to the boil. Take a small cupful of the soft dough and either rub through a flat Spätzle disk with a flat spatula or rub through a colander with the back of a ladle. The dough will fall into the water as thick "squiggles". They cook very quickly — when they rise to the surface of the water allow them a few seconds longer, then scoop out with a slotted spoon into another colander.
- If cooking ahead, then drop the cooked Spätzle in iced water for a couple of minutes. Otherwise, dress with a little melted butter and seasoning.
Add 2 to 3 tablespoons finely chopped fresh herbs to the flour before mixing. For cheese Spätzle, dress hot cooked Spätzle with melted butter and toss with a little grated German Emmenthaler cheese. Sprinkle with freshly grated nutmeg and top with fried browned onion rings. !For Spätzle with fresh tomato sauce:
Skin, de-seed and chop three large tomatoes. Sauté in 2 tablespoons olive oil with two crushed garlic cloves until you have a rough puree. Season and stir in chopped fresh parsley or shredded basil. Makes a delicious quick and light homemade pasta dish. Top with grated Emmenthaler.