The flour dumplings may be tossed with melted butter for serving, or sautéed in plenty of butter or oil until brown. The name spätzle means “little sparrows” in German.
3 ½cups/440gflour (more if needed)
2eggs, beaten to mix
1cup/250mlwater (more if needed)
½cup/125ml melted butter
spätzle press (optional)
Sift the flour, with the salt, on to a board. Make a well in the center and add the eggs and water. Stir, gradually drawing in more and more flour from the edges until all the ingredients are well combined and form a smooth, soft dough. Add a little more flour or water if necessary to achieve the right consistency.
Bring a large pan of salted water to a boil. Divide the dough into two or three pieces. Press each piece with the heel of your hand on a floured surface until it is about ¼in/6mm thick.
With a wet knife (to prevent sticking), cut the dough into slivers. Using the knife, push the spätzle into boiling water. If using a spätzle press, squeeze out the dough while moving the press in a circular motion over the pan.