Spaetzle

German home-made egg noodles:

To prepare this recipe it would be best to purchase an inexpensive noodle press that can be used over a pot. If you can't find one, the noodles can be made using a wooden cutting board/knife...the real old-fashioned German way..but I am a bit too lazy for that!

400g unbleached, untreated flour
4 eggs
approx. 1/8 L water
1 teaspoon salt

Mix together flour, eggs and slat and beat until bubbles appear and the "Teig" (batter) has a smooth texture. Boil about 4 Liters of water with oil like when making spaghetti. Using a noodle press or the board/knife, method, press/cut noodles into the boiling water. Wait for them to come up to the surface and look done...then remove them with a small sieve. Voila...german Spaetzle.

An exciting twist involves using Swiss cheese. Grate about 200g of swiss cheese and add this in layers to the noodles as they come out of the pot. Sautee some onions in butter and mix it all together...yum!

Kristen

Thanks for posting this, Kris! I have just one question. Is the dough really stiff? I had heard at one point that the dough would be thin enough to put it in a collander and let it fall through into the hot water in blobs. From the sounds of your recipe, it looks like you need an actual pasta press. Are those smaller ones expensive?

Thanks in advance for the info!
Janet

The dough should be a bit stiff...not like bread dough, but not drippy either...and it is quite STICKY. The noodle presses are of two types: One makes longer noodles (about 4-5cm long) and the other makes knoepfle...button-shaped. The knoepfle press is quite cheap....about 10-15$...blasted....I could have gotten one for you while I was abroad I will look around and see where they can be found here.....

hope this helps,

Kris