Spätzle

Ingredients

• 400 gall-purpose flour
• 4eggs
• 120 mlmilk
• 2 tbspbutter — to toss
• to tastefine sea salt

Method

1. In a large mixing bowl, combine 400 g of all-purpose flour with a pinch of fine sea salt. Make a well in the center and crack in 4 eggs. Gradually add 120 ml of milk, stirring with a wooden spoon or spatula until the mixture forms a thick, smooth batter. The batter should be elastic and slightly sticky, holding together but still able to drip slowly from the spoon.
2. Bring a large pot of salted water to a gentle boil. You want the water to be hot enough to cook the Spätzle quickly, but not at a rolling boil which can break them apart. Place a Spätzle maker or colander with large holes over the pot.
3. Working in batches, pour some of the batter into the Spätzle maker or colander. Use a spatula or the back of a spoon to press the batter through the holes, letting the small dumplings drop into the simmering water. Stir gently to prevent sticking.
4. Cook the Spätzle until they float to the surface, which indicates they are done. This should take about 2-3 minutes per batch. Use a slotted spoon to remove them and transfer to a colander to drain.
5. In a large skillet, melt 2 tbsp of butter over medium heat. Once the butter is foamy and fragrant, add the cooked Spätzle. Toss them gently in the butter to coat and allow them to fry lightly until they develop a light golden crust on some edges.
6. Taste and season the Spätzle with additional fine sea salt as needed. The butter should enhance their flavor, making them rich and savory. Serve the Spätzle warm as a side dish, complementing the main course with their tender texture and buttery aroma.