Basic spaetzle dough recipe

Ingredients for 4 servings:

• 4 m.-sized eggs
• 100 ml vegetable broth or vegetable stock, without salt
• 3 tbsp mineral water
• White pepper, finely ground
• Paprika powder, sweet
• 250 g wheat flour
• some parsley leaves, freshly chopped, for the topping
• n. B. Salt for the water

Instructions

Working time approx. 20 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Place the eggs, broth, mineral water, and spices in a large mixing bowl and mix with outstretched fingers until light and fluffy. Sift the flour over the beaten eggs and fluff with your fingers until the dough is smooth. Let it rest for about 30-40 minutes. During this time, the gluten will expand. Put a large pot with about 5 liters of water on the stovetop and season generously with table salt. Whisk the dough again before spreading it in portions onto a wooden board. As soon as the salted water begins to boil, scrape the dough into the water in 1 cm wide layers using a spatula or a long, smooth kitchen knife. When the thin spaetzle are cooked, they will begin to float to the surface. Remove the spaetzle with a slotted spoon and place in a covered dish. Repeat these steps until all the dough has been used. Sprinkle the spaetzle with chopped parsley before serving.