Oma’s Homemade Spätzle (German Egg Noodles)

Method5 steps · about 30 min

1. 1

   Step 1: Combine the 293 g flour and 6 g batter salt in a large bowl. Mix in the 2 eggs, then add water gradually from the 120–240 ml range until the dough is smooth, light, firm and stretchy. Stop adding water when the consistency suits your Spätzle press or large-hole colander. Beat until smooth with a few bubbles, then let the batter rest for 10 minutes.

   Rest Spätzle batter · 10 minUses 293 g all-purpose flour · 6 g batter salt · 2 large eggs · about 120–240 ml batter water, only as needed

2. 2

   Step 2: While the batter rests, bring a large pot of fresh water to a boil and salt the cooking water to taste.

   Uses water for a large cooking pot · salt for the cooking water, to taste

3. 3

   Step 3: Press the rested batter through a Spätzle maker or large-hole colander directly into the boiling salted water. Work in small batches so the noodles do not stick together. Cook each batch until the noodles float to the surface and are cooked through; this takes a few minutes. Repeat with the remaining batter.

   Uses rested Spätzle batter from step 1 · boiling salted cooking water from step 2

4. 4

   Step 4: Lift the cooked Spätzle out with a slotted spoon and transfer to a colander to drain the cooking water. Repeat as each batch finishes.

   Uses cooked Spätzle from step 3

5. 5

   Step 5: Serve the drained Spätzle as a plain side dish. Sprinkle with chopped fresh parsley if desired.

   Uses drained Spätzle from step 4 · chopped parsley for optional garnish