Spaetzle II

Recipe View 2 mins In a medium bowl, create a well in the center of the flour. Add the salt and then crack the eggs into the well. (2 minutes)

Recipe View 5 mins Using a fork, gradually incorporate the flour into the eggs, starting from the edges of the well. As the mixture thickens, add water, a tablespoon at a time, until a thick, sticky dough forms. The dough should be wet enough to slide easily off a spoon or spaetzle maker, but not so thin that it's watery. (5 minutes)

Recipe View 10 mins Bring a large pot of salted water to a rolling boil. (10 minutes)

Recipe View 10 mins Using a spaetzle maker, a colander with large holes, or simply pinching off small pieces of dough with your fingers, drop the spaetzle into the boiling water. (10 minutes)

Recipe View 15 mins Cook the spaetzle until they float to the surface and are cooked through, about 5 to 15 minutes, depending on the size and thickness.

Recipe View 2 mins Remove the cooked spaetzle with a slotted spoon and transfer them to an ice bath to stop the cooking process. (2 minutes)

Recipe View 10 mins Drain well and serve immediately, or freeze for later use. To freeze, spread the cooked and drained spaetzle in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. (10 minutes)