SPAETZLE – GERMAN EGG NOODLES OR DUMPLINGS
2 ½-2 ¾ cups flour, divided
2 ½ teaspoons salt, divided (plus more for the water)
5 eggs, beaten
½ cup milk
6 tablespoons butter
¼ cup fresh parsley, chopped
Combine 2 cups of the flour and 2 teaspoons of the salt in the bowl of a stand mixture. Gradually add the eggs, beating on medium speed. Add the milk and gradually add as much of the remaining ¾ cup of flour as needed to create the consistency of a thick pancake batter. Beat on medium for 10-12 minutes and when you start to see ‘holes’ form in the batter, it is done. Let the batter rest for 30 minutes.
Bring a large pot of water to a boil and generously season with 1 tablespoon of salt. If you have a spaetzle maker, place the dough into the cup and slide back and forth over the pot, dropping the dough into the boiling water.
If you do not have a spaetzle maker, you can use a strainer with largish holes. Place the strainer over the pot and scoop the dough into it (over the holes). Using a rubber spatula, rub/push the dough through the holes so that it drops into the water. This is a bit of a hard work and should be done quickly if possible so the spaetzle all cooks for around the same amount of time. You can also do this in batches to assure that you get an even cook!! Once the dough is in the water, cook for 2-3 minutes, stirring occasionally, until they all rise to the top and are slightly ‘puffed’. Drain in a colander.
Melt the butter in a large frying pan over medium heat and add the drained spaetzle and toss to coat. Cook for 1-2 minutes. Traditional spaetzle is not browned, but some people prefer lightly browned so either way will be delicious!! Garnish with fresh parsley and devour!