Hungarian Spätzle Recipe (Homemade Egg Dough)
Hungarian style spätzle recipe; They are small pieces of dough prepared with flour, eggs, water and salt and boiled in a short time. Keep the dough in a fluid consistency, cook it in boiling salted water for 1-2 minutes, strain and serve. Spätzle ingredients are few, and the how-to steps are quick and practical.
Ingredients
Ingredients
Step-by-Step Method
Boil water
Boil plenty of water in a large pot. When it boils, add 1-2 teaspoons of salt; The spätzle dough will cook quickly in this water.
Mix the dough
Mix flour and salt in a bowl. Add the eggs, then slowly pour in the water and beat. The goal is a dense but fluid dough that barely flows from the spoon.
Let the dough rest
Let the dough sit for 5 minutes; The flour absorbs water better and the consistency improves. If it is too solid, you can add 1-2 tablespoons of water.
Transfer the dough to water
Pass the dough through a spätzle grater, perforated colander or wide-mesh strainer into boiling water. If you don't have it on hand, you can scrape the dough into the water into small pieces with a wet knife.
Boil
When the pieces float, cook for another 1-2 minutes. Don't wait too long; If overcooked, it may soften and fall apart.
Strain and serve
Drain the spätzle with a colander. You can serve immediately or shake quickly with a little water to prevent sticking.