My search for a good Spaetzle recipe has taken some time, patience and applied food science.
I have tried over 15 different recipes only to find that what works one day may not work exactly the same on another.
Egg size, Flour type and weather easily play a role in the end product.
Something so simple has endless complexities. The reward is worth the effort and matched with a great entree can have you singing your own praises.
2 1/2 Cups Flour
4 Large Eggs at room temperature
1/2 – 3/4 Cup of Whole Milk depending on the weather
1 Tablespoon of Salt
*Yields 4 large servings.
In a large bowl whisk the flour, eggs and salt until well combined.
At this point and depending on egg size, yolk size, etc you slowly add some of the milk until you get a consistency of a medium firm paste. It should hold together well but not be stiff. You may need to add more flour if too thin or more milk if too thick. The good thing is you can adjust it as you see needed.
Have a large pot of boiling water ready and afix your spaetzle maker to the top. Once the compartment is filled you can adjust the size of the spaetzle with the time you allow it to drop into the water. Another good thing is no matter what the sizes are they will look great and taste great.
When the last of the batter has been dropped. Shut off heat. Stir and leave no longer then a few minutes.
Drain in colander and use immediately.
I served this batch with meatballs and sour creme sauce. Outrageously good.