Ingredients
Equipment
Method
- Sift flour and salt together in a medium bowl.
- Add eggs and milk to the flour mixture.
- Beat the mixture vigorously by hand until a smooth, slightly sticky dough forms. The consistency should be between pancake batter and cookie dough.
- Bring a large pot of salted water to a rolling boil.
- Using a wooden board and scraper or a large-holed colander, push small portions of dough into the boiling water.
- Cook spätzle in small batches until they float to the surface, about 1 minute.
- Optional: Sauté cooked spätzle in butter until edges are slightly crispy, then finish with grated Parmesan cheese.
Notes
Quality ingredients matter even in this simple recipe. Fresh eggs give better color and flavor, and milk produces more tender dumplings than water. You can add a pinch of nutmeg or white pepper to the dough for extra flavor. The dough consistency should be like thick honey - able to hold its shape momentarily when dropped from a spoon. Don't overcrowd the pot when cooking, as this can cause the spätzle to stick together.