- 4 Eggs, medium
- 400 g Flour
- 1½ tsp Salt
- 1 cup Mineral Water, carbonated
Combine ingredients in a bowl and beat with a fork until small bubbles form (1-2 minutes).
Bring water to a boil in a large pot and add ¾ tsp salt.
Fill the Spaetzle Press half full of dough.
Submerge the holes of the press for a couple of seconds into the boiling water and pull out.
Slowly press the Spaetzle dough into the boiling water.
Stir water with spoon to separate the Spaetzle.
Once they swim on top remove the Spaetzle with a slotted spoon and place them in a bowl with lukewarm saltwater to cool.
This will make almost 3 lbs of finished Spaetzle.
To rewarm, rinse Spaetzle in a sieve with hot water or heat in a frying pan with some butter.
A Spaetzle Press is not cheap, but it will last you a lifetime and you have to consider the superior taste you get when making your own. Other uses: Make lump free Mashed Potatoes and our Potato Dumplings. They are built to last, ours is in use at home and was also used in our meat store for over 40 years.