per batch 2-4 minutes
- 1 cup flour
- 1 beaten egg
- 1 teaspoon salt
- Place enough flour and salt in a bowl for multiples of the basic recipe as needed. Make a well in the center and add the beaten egg. Stirring the flour mixture, add enough water to make a somewhat stiffer batter than pancake batter but thin enough to pass through the holes of a spaetzle maker. (A flat grater can also be used in a pinch.)
- Place the spaetzle maker or grater over a pot with boiling, salted water (same size as you use for pasta). A spaghetti pot with a removable inner pot with draining holes works the best. To the side, place a plate upon which the spaetzle maker will rest until the next batch is made. Don't leave it over the hot water, because the heat will cook any dough residue and you'll have to scrape that off before you can do the next batch.
- Load the maker with dough and run the plastic dough container back and forth over the small holes on the grate until all the dough has dropped into the boiling water. If using a flat grater, quickly load several spoonsful of dough onto the grater, then, using the back of a wooden spoon, rapidly pass the dough back and forth over the holes so that the bits of dough drop into the water.
- The spaetzle will rise to the surface when they are cooked. When all have risen, take the entire pot to the sink area, remove the inner colander to drain. Shake vigorously to remove all water. Alternatively, the noodles can be scooped out with a slotted spoon. NOTE: It is important that you retain the hot water for the next batch; otherwise, you will have to start over from scratch for the next batch. Put the drained noodles onto a plate, then begin a new batch until all the dough has been used. If using the Spaetzle with Cheese variation, sprinkle some cheddar on each batch layer as you go along.
- The noodles can be eaten plain, but they will be greatly enhanced by choosing one of our variations, found in our recipe section. Look for Spaetzle Variation #1,2, or 3.