5 tbsp
1 tbsp
little
2 tsp
6 tbsp
- Bring water to boil in a medium height pan.
- Meanwhile, put all the ingredients in a bowl and mix them to a thick, viscous and slow-moving batter. Add water if needed.
- If on hand, use a special spaetzle–siev. If not, use a colander with large holes. Place the item on top of the pot with the boiling water in it. With a spatula, press the batter through the holes of the sieve directly into the water.
- The spaetzle will rise and float on the surface. Remove them out of the water with a slotted spoon or, when all batter is used, drain the entire content through a fine-mesh sieve. Choose one or the other method, depending on how much spaetzle you want to make.
- Optional: Heat 1 tbsp. sesame oil in a coated pan an add the drained spaetzle. Stir well and regularly to fry them from all sides. Add salt as needed.
How
to
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