How to Make Spaetzle
Thin, crispy German egg noodles are so easy to make, especially with the right tools. In only thirty minutes, here's how to do it.
- 3 cups flour
- 1 cup water plus more to thin if needed
- 3 eggs
- 1½ teaspoons salt
- Butter to fry the spaetzle, if desired
In a large bowl, mix flour, water, eggs and salt and beat well with a strong wooden spoon, until batter is elastic and shows air bubbles.
Rinse your spaetzle press with cold water. Press batter slowly into 4 quarts of salted boiling water. For shorter noodles, hold the press 2-3 inches about the water. For longer noodles, hold the press 4-5 inches about the water.
As soon as the noodles rise to the top, scoop out with a slotted spoon and rinse in cold water. Drain off excess water and plate. Repeat till batter is all gone. You may store the noodles in a ziplock bag in the fridge to warm/fry and serve within a day or two.
When you are ready to serve, melt butter in a skillet (browning the butter is even better). Fry until golden and serve hot.