German Spaetzle

5 from 1 vote

Soft, tender egg noodles.

Prep Time5

Cook Time20

Total Time25

Course: Sides

Cuisine: German

Servings: people

Calories: 338kcal

Bring a large pot of salted water to a boil.
Mix flour and salt in a bowl. Whisk the eggs lightly and then mix into the flour.
Gradually add the water until you have a 'batter' like a thick cake batter. It should be pourable but not runny. See Note 1 below.
Let dough rest for about 10 minutes.
Melt butter in a large skillet over medium low heat.
Hold the grater over the pot of boiling water with the flat side facing you. Take a swath of dough on a spatula and drag it along the grater. The dough should not run through the grater on its own, but it should stretch and drip easily when you smear it through the holes with the spatula.
Allow the weight of the 'batter' to make it drop off the grater into the water. The water should be boiling but not furiously.
The spaetzle will float to the top when they are cooked. You can stir the pot gently with separate the noodles. I like to press out half the dough and when everything is floating, I skim out the noodles with a slotted spoon. Transfer to the butter in the skillet.
Repeat with the remaining dough.
Test and adjust for salt as required.
You can serve immediately or allow buttered spaetzle to cool down and reheat gently if making ahead.

Note 1: The amount of water required will vary depending on your flour. If your dough is too runny add more flour, if it is too dry add more water.