Spätzle (German Egg Dumplings)

Step 1

Add all ingredients to a mixing bowl.

Step 2

Stir with a wooden spoon until roughly combined.

Step 3

Continue beating the dough with the wooden spoon or with a mixer fitted with dough hook attachment (speed for about 10-15 minutes. The dough should be well-combined, smooth, and you should see some bubbles forming. It will be very sticky so it’s not possible to knead it by hand (try to not add any more flour).

Step 4

Leave to rest for 15 minutes.

Step 5

While the dough is resting, bring a large pot of salted water to a boil.

Step 6

Working in batches, press the dough through a ‘Spätzle press/maker’, a large-holed colander, or a slotted spoon with large holes. Push the batter with the back of a metal spoon directly into boiling water. Cook Spaetzle in batches so they won’t stay in the water for too long.

Step 7

When the Spätzle come to the water surface they’re done - remove them from the water with a slotted spoon and transfer to a bowl with 2 tablespoons of butter.

Step 8

While you’re adding Spaetzle to the bowl, stir them to coat them in butter - it will prevent them from sticking to each other.

Step 9

Enjoy!