HOME MADE SPAETZLI – EGG NOODLES
Great side dish for all the saucy paprikas dishes and to use in the Goulash soup.
- 2 and ¾ cup of white flour
- 4 eggs
- ½ teaspoon of sea salt or regular salt
- 1/3 cup of lukewarm water
- salty boiling water for cooking the noodles
- 3 tsp. of butter
Mix the flour with the eggs and some salt in a deep dish or food processor (or just play with it with bear hands) and slowly add the water to it. The consistency should be semi-firm. Let it rest for 10 minutes while you’re boiling some salt water.
When the water starts boiling cut the mixture off a cutting board in ½ inch long, ¼ inch width with a knife, or use a mandolin with the large holes above the boiling water. For easier cutting off the pieces dip your knife into the boiling water after each piece. The dumplings are done when they all float on top and grew some in size.
You can drain them in a strainer; keep them warm and covered until ready to serve with your favorite chicken or veal Paprikas or add them in a Goulash soup.
Some people like to use some melted butter to toss the spaetzli with before serving it.