Servings 2 cups
Ingredients
- 2 large eggs
- 3/4 cup water
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
Instructions
- In a large bowl, beat together the eggs, water and salt. Slowly add in the flour, about half a cup at a time, until the dough is tacky but still wet. You want a pancake batter-like consistency that’s thick but pourable. If it feels too thick, add a little more water. If its too runny, add a little more flour.
- Bring a large pot of water to a boil.
- Place your spaetzle maker on top of the pot, scoop about half the batter onto it, and scrape it through the holes.
- Allow the spaetzle to cook until they float to the top of the water, about 1-2 minutes.
- Using a slotted spoon, transfer the spaetzle to a bowl then serve.
Notes
- Serve with your favorite gravy, hearty stews or simply toss with butter and fresh herbs.
- Make-Ahead: You can make spätzle a day or two in advance. Toss it with melted butter while still warm to keep it from sticking together, then store it in an airtight container in the fridge. To reheat, sauté in a little butter or oil over medium heat until warmed through.
- Freeze: Let your spaetzle cool completely, then spread it on a baking sheet in a single layer to flash freeze for 1-2 hours. Once firm, transfer it to a freezer bag, removing as much air as possible, and freeze for up to 3 months. When ready to enjoy, defrost in the fridge overnight before reheating.
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