A plate of fresh spaetzel is ready to be eaten.


Serves 6-8


2 cups sifted plain flour  
1 teaspoon low sodium salt 
2 eggs, lightly beaten 
2 tablespoons cold water


Sift the flour into a large bowl and make a well in the centre.

Put the eggs, salt and water into the well. 

Work the eggs into the flour with your hands. 

Knead in the bowl until the dough separates from the sides of the bowl. 

Remove the dough from the bowl and knead on a board until smooth and elastic. 

Divide the dough into four pieces. 

Roll the pieces of dough into pencil-thin strips. 

Cut into one-inch pieces and drop into a large pan of boiling salted water. 

Cook until the spaetzel rise to the surface. 


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