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- spätzle
- 100g flour
- 50ml water
- 1 egg
- salt
- spätzle is above ratio, if im making kässpätzle about 100g flour is good for one night, make more if you want leftovers
- make the dough, beat it well until smooth and somewhat runs off a wooden spoon. you really need to beat it for a while in a mixing bowl for some gluten to form. dough will be wet but far from being as wet as pancake batter. taste the dough and make sure it's salty enough.
- get them in spätzle shape in your preferred way, cook in boiling salted water for idk 2min or so
- take out with a slotted spoon
- probably do this step in batches
- if youre just making them as a side to zrb you dont have to fry them, especially if you drown them in sauce
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