The standard base recipe for a classic German noodle from Southern Germany. This recipe comes from Oma Nellie.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Ingredients
2cupsflour
1tspsalt
2eggs
1/2 to 3/4cupwater
1Tbspof butterfor serving
Instructions
Mix flour and salt in a large bowl.
Make a well in the center of the flour and add eggs.
Using a sturdy wooden spoon mix together pulling in flour from the sides. Not all of the flour will be incorporated.
Gradually add just enough water to make a thick, sticky, stiff dough that incorporates all the flour. It will be a stretchy big lump.
Cover with towel and let rest at room temperature for 10 to 15 minutes.
Meanwhile bring a large pot of salted water to boil.
Fill spaetzle press or potato ricer with dough and press into boiling water. Only add one batch at a time to allow plenty of room for noodles to cook. Or, place a bit of dough at a time in a colander and push through holes using the back of a spoon.
Allow noodles to cook for 2 to 3 minutes until they rise to the top and float.
Remove with slotted spoon into a colander to drain well. Place in serving dish and add a pat of butter to prevent them from sticking.
If serving later, rinse freshly cooked spaetzle with cold water.
Notes
Double this recipe. Spaetzle freezes well and tastes incredibly delicious when fried with a little bacon or fried onions.