Spaetzle
3 cups all purpose flour
1 teaspoon salt
6 large eggs
4 tablespoons water, or as needed
2 tablespoons unsalted butter
Salt and freshly ground pepper
In a large mixing bowl combine the flour and salt and make a well in the
center. Whisk the eggs with the water and pour them into the well. By hand
or with a wooden spoon, begin whisking the egg mixture, drawing in a little
flour each time you whisk, until you have a thick, wet doughy mixture.
Continue working the dough, picking it up as you whisk to incorporate air
into the mixture and make it a little bubbly. It should be a thick, "dropping"
consistency.
There are several ways to form spatzle. The old-fashioned German way is
to use a cutting board: spread the dough flat on the board, then with a flat
spatula, cut little ribbons off the edge and push them into rapidly boiling
salted water. Or, use a spatzle press, similar to a potato ricer but with less
holes, it in fact looks like a giant garlic press. The idea is to push the dough
through holes about 3/8 inches in diameter and let them fall into the boiling
water - a colander with large holes will work well. If using a colander,use a
large metal spoon to push the mixture through the holes. When the spatzle
rise to the surface of the boiling water, give them a gentle stir and cook for
about 20 seconds more, then drain briefly in a clean colander before tossing
with butter, salt, and pepper. Serve immediately.
Yield: 6 servings