Pour the flour into a larger bowl and make a well in the middle. Add the eggs, milk, salt and melted, cooled butter. Mix everything into a chewy, sticky dough. You can do this with a wooden mixing spoon if you have enough muscle strength or with a dough hook of a mixer. Let the dough rest for 5 to 10 minutes.
Bring water to the boil in a large saucepan and season with salt. If you are fit, you can now scrape the spaetzle off the board. I have a spaetzle maker for it - it is put on and the dough is pressed through holes into the water with a scraper. This is where the small, spherical buttons are created. This is also great with a Spätzleschwob - but you shouldn`t fill it too much, otherwise the dough will overflow. This creates long, thin spaetzle. You can also shape the dough into dumplings with two tablespoons and cook flour dumplings.
When the spaetzle are done, they rise to the surface and can be skimmed off. With this amount you have to do this again and again in between, otherwise the dough will fall onto the finished spaetzle in the pot and stick to it.
Goes well with dishes that create a nice sauce and that can be added to the spaetzle. Cheese spaetzle with fried onions and melted, strong cheese are also classic.
Tip: The dough is very sticky, so it`s best to rinse everything off with cold water. In hot water, the dough becomes even more sticky and difficult to remove. If you wash up later, you should soak everything.
Suitable as a side dish for 6 people or as a main course for 4 people.
Ingredients
Print Recipe
Pin Recipe