Red wine spaetzle

Ingredients for 5 servings:

• 500 g flour
• 1 tsp salt
• 5 m.-sized eggs
• 250 g red wine
• 1 pinch of baking powder
• e.g. butter for frying
• n. B. Oil

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Put all the ingredients for the spaetzle dough in a bowl and stir or beat the dough until it bubbles. It should drip thickly from the spoon. Let the dough rest for 30 minutes. Bring salted water to a boil and, using a grater or press, add the spaetzle to the hot water in batches. When they boil, they are ready. Remove them with a slotted spoon and place them in a sieve to drain. Serve immediately or fry them in butter. You can also make the spaetzle a day in advance. To do this, set aside a bowl of cold water. Then, using a slotted spoon, lower the cooked spaetzle into the cold water. Then place them in a sieve to drain. Now put the spaetzle in a bowl, drizzle with a little oil and mix them well. This will prevent them from sticking together, and you can fry them in a pan with butter the next day.