Somewhere between noodle and dumpling, German spätzle is a charmingly rustic dish of dough pieces of uneven shapes and sizes. It’s made from just a handful of ingredients, so why is there so little agreement among recipes?
Why This Recipe Works
We decided to base our spätzle recipe on 2 cups of flour and then settled on the right amount of egg to give the spätzle a rich quality and springy texture, without any undesirable egginess. One cup of whole milk yielded spätzle that was superior in flavor and texture. Resting the batter before cooking was a key step to good texture for our spätzle recipe. Fifteen to 30 minutes of resting produced the tender yet chewy texture that we were seeking.
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