German Egg Noodles Spaetzle

 German Egg Noodles Spaetzle

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time:1hr 30 minutes

Ingredients

• 7 big eggs
• 500 grams bleached all-purpose flour (about 4 cups)
• 2 tsp sea salt
• 6 teaspoons water
• Room temperature butter

Instructions

01.Bring a big saucepan of water to a boil with a strainer insert. To prevent dough from sticking, cover the interior of a spaetzle press with a small layer of oil. 02.In a medium mixing basin, whisk the eggs well. Combine the flour, salt, and water in a mixing bowl. Mix the items together with a wooden spoon. 03.Continue to stir the ingredients in a circular motion from the bottom up for about 4 minutes to introduce air into the mixture. 04.Fill the spaetzle press about two-thirds of the way with dough.

05.Stop pressing it over the hot water when the dough is approximately one inch long. Cut the dough from the press using a knife. After each cut, give it a good stir.

06.Spaetzle should be cooked for two minutes. It will float on the surface. Drain the spaetzle by lifting the strainer insert out of the water. 07.Place the cooked spaetzle in a serving dish. To avoid the spaetzle from sticking, add a teaspoon or two of butter and whisk to melt it. 08.Cooking procedure should be repeated in batches with the leftover dough. 09.Serve immediately or refrigerate or freeze in a tight container. Spaetzle may be reheated in the microwave after defrosting. 10.To reheat, microwave on high for 30 seconds at a time until warm.