Spätzle dough, liquid

Ingredients for 6 servings:

• 500 g flour, type 405 (or special spaetzle flour)
• 5 eggs, size M
• 2 tsp, leveled herb salt
• 2 pinches of black pepper
• 2 pinches of mace
• 10 drops of Maggi
• 225 ml mineral water, carbonated

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

for the spaetzle sieve or the spaetzle slicer

First, mix the dry ingredients in a food processor. Gradually add the eggs. Gradually add the water to the tough dough lump, mixing on high for at least 5 minutes. Let the dough rest for 30 minutes to allow the flour to expand. Mix again. Bring salted water to a boil in a large pot, leaving enough space for the spaetzle to rise. Rinse the spaetzle sieve with cold water to prevent the dough from sticking. Using a dough scraper, press the dough through the holes in the sieve. Stir briefly. If they float to the top, the spaetzle are cooked and can be strained through a sieve. These spaetzle are called Knöpfle or Knepfle depending on the region. They taste particularly good with greased lard, with fatty, smoked bacon, or with brown butter and a hard, hearty cheese (Pecorino, Parmesan).