Spaetzle

There are many ways of making Geman spaetzle noodles. The only way to make edible spaetzle according to John is by using his method which entails beating a batter to develop the gluten. The resultant noodles have a bite similar to al dente pasta. Here is a never blogged before method of making spaetzle which requires no special kitchen gadget.

1/3 c flour (approximately), for batter
1/4 c water
1/4 c flour, for dusting



Beat 1/3 c flour and 1/4 c water until the batter becomes stringy. Allow 5-10 minutes beating with a wooden spoon. When ready, the batter easily pulls into ribbons as pictured. Rest 30 minutes.



Place the remaining flour on a chopping board. Pour the batter over the flour.



Using a spatula, lift and slightly roll the batter lengthwise while patting in the flour.



Continue working with the spatula until all the flour is incorporated. The finished dough is soft and stretchy.



Dust a knife with flour. Cut the dough crosswise into 1 cm thick strips.



Immediately after cutting, throw the noodle strips into rapidly boiling water. Cook for 5 minutes. Drain. Serve with sausage and sauerkraut.