Schwäbischer Spätzleteig


400 g Flour (spaetzle flour or normal)
4 (S) Egg
1 teaspoon salt
250 ml Water, lukewarm, maybe more or lukewarm milk
2 liters salt water


Mix the flour, salt and eggs in a bowl (by hand or with a mixer). Stir in water until a slightly thick dough is formed. This can be seen by pulling a wooden spoon through the dough and adding a little resistance to the mass. Then leave the dough for about 15 minutes and then stir again briefly, the glue in the flour is still after and consolidates something, possibly add 1 – 2 teaspoons of water.

In the meantime heat water in the pot and add salt. Provide a bowl for the finished spaetzle, add some butter. Only when the water boils, the dough is filled in the spaetzle slicer and planed straight into the boiling water. Bring to a boil briefly, when the spaetzle come up, immediately lift out with the skimmer and pour into the bowl. Repeat the process until all dough has been used up.

Keep the spaetzle for warming in the warm oven. When all spaetzle are ready, serve immediately.