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Spätzle dough for the Spätzle press

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Ingredients for 4 servings:

  • 6 eggs
  • 500 g flour, type 405
  • 1 pinch of salt
  • 80 ml carbonated mineral water

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 32 minutes

Place the flour in a large bowl and make a well in the center. Mix the eggs with a pinch of salt in the well. Knead the dough thoroughly by hand and add the water until it forms a smooth dough. Let the dough rest for 10-20 minutes. The mineral water will help the spaetzle rise better. The dough should now have a fairly chewy consistency. The dough is now ready to be processed in the spaetzle press, producing spaetzle as they should be.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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