Spaetzle is part noodle, part dumpling and, when made correctly, all tender and light and lovely. This recipe calls for cake flour - and when you use it, it does make a lighter spaetzle - but all purpose flour works, too.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
- 1 1/4 cup cake flour
- 2 eggs
- (Salt for boiling water)
- Bring a pot of water to a boil. Add enough salt so it tastes salty.
- Meanwhile, put the flour in a medium bowl and make a well in the center of the flour. Crack the eggs into the well and, using a fork, beat the eggs and work the flour into the eggs. The mixture will turn into a quite thick batter. Thin it out with 2 to 4 Tbsp. of warm water. You should have a mixture that straddles the line between batter and dough.
- Set a large-holed ricer or colander over the boiling water. Use a spatula to scrape the dough into the ricer or colander and then push the dough through the holes into the boiling water (the batter should be thin enough to mainly fall through on its own, with you just needing the scrape the last bits through). The spaetzle will sink, then float after a minute or two. Cook for about a minute after they're all floating, then drain or fish them out with a slotted spoon. Serve spaetzle hot, with butter or sauce or go one more step and brown them in a frying pan with plenty of butter or meat juices.
Makes 4 servings Spaetzle.