Spaetzle

Ingredients

• •2 cups all-purpose flour
• •4 eggs
• •1/2 tsp salt
• •1/4 cup sparkling water or milk
• •3 tbsp butter
• •1 onion, thinly sliced (optional, for Swabian-style finish)
• •Salt, to taste
• •Fresh chives, chopped, for garnish

Steps

1. 1.In a large bowl, whisk the flour, eggs, and salt together, then gradually add the sparkling water while beating vigorously with a wooden spoon until the dough is thick, smooth, elastic, and forms bubbles when lifted with the spoon - this beating develops the gluten that gives spaetzle their springy bite.
2. 2.Let the dough rest for 10-15 minutes.
3. 3.Bring a large pot of salted water to a boil. Working in batches, spread a thin layer of dough onto a wet spaetzle board or small cutting board and use a scraper or thin knife to scrape narrow strips directly off the edge into the boiling water - if you don't have a board, press the dough through a colander with large holes or a spaetzle press instead.
4. 4.The spaetzle are done about 1-2 minutes after they float to the surface; scoop them out with a slotted spoon into a bowl of cold water to stop the cooking, then drain.
5. 5.For a Swabian-style finish, melt the butter in a skillet, add the sliced onion, and cook over medium-low heat for 10-12 minutes until deeply caramelized.
6. 6.Add the drained spaetzle to the pan and toss over medium-high heat for a few minutes until lightly golden at the edges.
7. 7.Season with salt, scatter with chives, and serve hot.