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)
Ingredients
Print Recipe
Pin Recipe