Spätzle Recipe
- 2/3 cup hard-wheat flour or semolina
- 1 egg
- ¼ cup warm water or milk
- Measure the flour into a bowl. Add the egg and beat it with a wooden spoon, incorporating the flour. Add the liquid and continue to stir briskly until you have a stiff batter. Put it aside to rest for 15 minutes. It will become even stiffer.
- Get your cooking liquid to a rapid boil. If you have a spätzle maker, place it over the boiling liquid, spoon in the batter, and turn the crank or slide the carriage back and forth. Pear-shaped drops of batter will fall into the liquid, rising to the surface as they cook. Skim them off with a slotted spoon, and put them in a warm bowl with a lump of unsalted butter. If you don’t have a spätzle maker, pick up bits of batter on the tip of a teaspoon and flick them off into the boiling water with a second spoon.
