This spaetzle doesn't just taste great with mushroom ragout, these taste great with a good cheese sauce as well.
Bio German here- this is the best, tastiest recipe for home made Spaetzle, bar none, and because of family demand I have made it once a week since I found your recipe back in February.
I found the 'Original Kull Spätzle Maker', used, on ebay for a pittance, and I love it!!
Ingredients of Homemade Spatzel - egg noodles
- Prepare 4 of eggs.
- It's 4 cup of flour.
- You need 1/3 cup of water, milk, or cream depending on how dence you want it.
- It's of choose none, nutmeg, garlic, favorite seasoning.
Homemade Spatzel - egg noodles step by step
- Add all ingredients in a bowl starting with just 4 cups of flour but adding as needed and knead it with your hands until the dough is not sticking to your fingers and it blisters. Takes about 5-10 minutes..
- Put large pot of water on to boil while doing the next step..
- Roll dough into small balls and pinch each ball between your fingers to flatten them ( you can make the dough any shape. For flat noodles lay it on wax paper and roll it thin then cut strips with a pizza cutter) add flour to your hands as needed to keep the dough from sticking to your hands..
- Drop them carefully into the boiling water and scoop them out when they are floating on top of the water..
- Serve as is or with a sauce or gravy. Also great fried with meats and veggies after they were boiled..
Boil some water, then put the handy tool over the top of the pot. Pour half the batter into the cup and slide it back and forth so the batter falls through in little droplets. Repeat with the second half of the batter and let the dumplings cook for a minute or two until they are floating. Using the spaetzle-making tool of your choice (see descriptions near the end of the article), add batter to the boiling water a little at a time. Use care not to put too many noodles in the water at once or they'll clump together and won't turn out.
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