Homemade sage spaetzle tossed in butter and sage

Ingredients for 2 servings:

• 330 g flour, type 1050
• 4 eggs
• 140 ml milk
• 25 g butter, soft
• 3 tbsp, heaped sage leaves, chopped
• 1 pinch of salt
• 2 tbsp butter
• 20 sage leaves, as small and fine as possible

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Beat the eggs until frothy, then add the butter, flour, milk, chopped sage, and a pinch of salt. Continue stirring. Let the dough swell briefly. Meanwhile, bring salted water to a boil and, using a spaetzle press or spaetzle slicer, press or scrape the spaetzle directly into the pot. Do not let it boil again; let it simmer briefly until all the spaetzle float to the top and have the desired firmness. This only takes a few minutes. Remove from the pot with a slotted spoon. Toss the sage leaves in butter until they are fragrant, then briefly toss the spaetzle in the butter. If making multiple servings, serve in batches. Serve the spaetzle with the leaves on top. If you like, you can add a little more of the cooking water for extra moisture. Clean the spaetzle slicer or spaetzle press as soon as possible, otherwise it will be very difficult to clean.