4 whole eggs
2 egg yolks
3 cups flour
1 cup milk
1/2 teaspoon salt
1 1/2 teaspoons melted butter for dough batter
3 oz. butter saute spaetzle
Whisk together in an bowl eggs with milk and mix
with flour in a food processor , until batter is smooth.
Check for right firmness.
If too soft, spaetzle will be too long and too thin. colander:
If dough is too firm. dough will be difficult to press through corander.
Bring one gallon water and 1 tablespoon salt to a boil.
Press the dough through a colander into boiling water.
Boil the spaetzle for 3 minutes until done.
Using a mesh strainer, dip the spaetzlr out of the pot
and plunge it into water with crushed ice.
Rinse them in cold water and dry the spaetzle before finishing them
in hot brown butter, until slightly crisp.
Sprinkle with salt and pepper, and garnish with chopped parsley