Shared by Alex Sternberg
Spaetzle (Fresh Egg Noodles)Yield: 4 servingsTime: 20 min
- 4 eggs
- ½ cup water
- 2 ½ cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons cooking oil
In a medium mixing bowl, whisk the eggs. Add the water and stir in the flour and salt. Mix well until the mixture becomes a pasty, sticky dough.
Fill a medium pot halfway with water and bring to a boil over a high heat. Add the oil.
Set the spaetzle maker atop the pot of boiling water. Gently force the dough through the perforations in the spaetzle maker into the boiling water.
When all the dough has been cut into the boiling water, continue cooking it for another 2 to 3 minutes. The spaetzle is done when it floats to the top.
Strain the spaetzle and rinse in cold water.
Serve with chicken paprikash.
Recipes adapted from Recipes from Auschwitz by Alex Sternberg.