Spaetzli

6 servings

Ingredients

Quantity Ingredient
420 grams Flour
2 Eggs; beaten to mix
250 millilitres Water
Salt
125 grams Butter; melted

Directions

Mix flour with eggs and water and a pinch of salt in the usual way, either in a blender or by hand, making a well. Aim for a soft dough, adding extra flour or water as needed. The softer the dough the lighter the spaetzli will be, but if it's too soft, the noodles will disintegrate when boiled. Put in a bowl, cover and leave aside for 30 mins to an hour. In a large saucepan, bring plenty of salted water almost to the boil. Put the dough into a colander with very large holes and push the dough through the holes into the hot water as spirals. Cook the noodles in 2 or 3 batches, if necessary, they shouldn't be crowded. When the noodles are done ( 4-6 mins) they will float to the surface. Remove them to the pan of melted butter with a slotted spoon and keep warm. Make sure that they are ALL removed as soon as done, or they become soft and watery.

Season the spaetzli with pepper and a little salt, if needed. They may be served as they are, or fried in the butter until golden brown.

You may also cook them in advance and reheat them in a Microwave oven ~ they reheat perfectly in it.

Submitted By IAN HOARE On 09-08-95

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