Try this Jo recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- whisk together the eggs, milk, and salt.
- add in the flour and stir until well combined.
- bring a large pot of salted water to a boil over high heat.
- place your spaetzle maker over the top, then pour half of the batter into the cup of the device.
- quickly slide
Rolling boiling water requires immediate action once the batter hits the perforated hopper because overcooked egg noodles turn dense rather than tender. Whisking eggs, milk, and salt thoroughly before incorporating flour prevents gluten pockets from forming unevenly throughout the mixture. Resting this batter for fifteen minutes relaxes the gluten network, allowing the liquid to hydrate the flour completely before extrusion.
Specialized spaetzle presses or boards simplify shaping, but a colander with large holes paired with a silicone spatula functions effectively in a pinch. Pressing the batter through holes directly into salted water ensures uniform droplet sizes that cook evenly in under sixty seconds. Floating noodles signal readiness, requiring an immediate transfer into an ice bath to halt cooking residual heat.
Transforming leftover noodles the next day requires a hot skillet and proper fat distribution to build texture. Butter or rendered duck fat works best when heated over medium-high heat until foaming subsides, creating a golden crust on the noodles within four minutes. Adding minced shallots or fresh herbs during the final minute of pan-frying introduces aromatic depth without burning delicate dairy solids in the butter. Storing cooked noodles un-oiled in an airtight container for up to two days preserves their structural integrity prior to reheating.
