Homemade spaetzle

Ingredients for 3 servings:

• 250 g flour
• 1 pinch of salt
• 0.1 g saffron, ground
• 4 eggs
• 3 tbsp breadcrumbs
• 1 tbsp margarine or butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

firm to the bite

Sift the flour, stir in the salt and saffron (for visual effects), and add the eggs. Beat with the dough hook on a food processor until the dough bubbles (it’s better to knead for a little longer). Now for the spoon test: stick a spoon into the dough and lift it. If you can lift the entire container with the dough, the spaetzle mixture is OK. If not, add a little more flour. Let the dough rest for at least 0.5 – 1 hour. Then scrape into plenty of salted water or press with a spaetzle/potato ricer. The dough is too firm for spaetzle slicers. When the spaetzle float to the top, cook for about 1 more minute, skim off and drain. Heat the butter/margarine, brown the breadcrumbs in it, and sprinkle over the spaetzle.