Spaetzle Dough, Liquid

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 1 hr 20 mins
Course Side Dish
Cuisine European
Servings (Default: 6)

Ingredients

  • 500 g flour, type 405 (or special spaetzle flour)
  • 5 egg (s), size M
  • 2 teaspoons, leveled herbal salt
  • 2 pinches black pepper
  • 2 pinches mace
  • 10 drops Maggi
  • 225 ml sparkling mineral water
Spaetzle Dough, Liquid
Spaetzle Dough, Liquid

Instructions

  1. First mix the dry ingredients with the kitchen machine. Gradually add eggs. Gradually pour the water into the tough lumps of dough, stir for at least 5 minutes at the highest level. Let the dough rest for 30 minutes so that the flour can swell. Mix again.
  2. Bring the salted water to the boil in a large pot, leaving enough space in the pot for the spaetzle to rise. Rinse the spaetzle strainer with cold water so that the dough does not stick to it. Use a dough card to push the dough through the holes in the sparrow sieve. Mix briefly once. If they float above, the spaetzle are cooked and can be poured off through a sieve.
  3. These spaetzle are regionally called Knöpfle or Knepfle. They taste particularly good with lard, with fatty, smoked bacon or with brown butter and a hard, hearty cheese (pecorino, parmesan)

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