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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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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