This recipe features a spaetzle variation without any additional liquid like water or milk. Try this if you like a firmer consistency with your noodles. This recipe is perfect for cheese spaetzle or fried spaetzle recipes.
Course Side Dishes
Cuisine German, Swabian
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Author Angela Schofield
In a medium mixing bowl add all ingredients and mix well.
Beat with a wooden spoon until batter is smooth, shiny, and begins to show bubbles.
Let batter rest for about 10-15 min.
In the meantime, heat water in a large pot.
Stir dough one more time.
Add about 1 ½ tbsp. salt to the boiling water.
Press about 1/3 of the batter through a spaetzle maker or shave by hand with a spaetzle board.
Wait until spaetzle float to the top, then let them cook additional 2 – 3 minutes.
Now scoop them out with a mesh skimmer or slotted spoon into a strainer.