3 Tbsp Flour
salt, water and oil
Servings: 4 Total Time: 15-20 min.
Mix flour and salt in a bowl. Add the egg and mix everything well. Then, slowly add the water until the texture is thick but runny. Put it aside.
Pour oil in a sauce pan and heat it to 365 degrees. Fill a Spätzlepresse with the dough and let it drip into the hot oil. If you don’t own a Spätzlepresse you can let the dough drip through a strainer or colander. Make sure the strainer or colander stay dry so the dough doesn’t stick to it. The little drops of dough are going to swim on the surface of they oil when done. When done take them out of the hot oil and place them on a paper towel to cool off.
Repeat the process until all dough is used up.
Add them to your soup just before serving. I usually have them in a bowl on the table and the guest can and their own amounts.
Backerbsen can also be purchase in stores or ordered online.