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Weigh and place all ingredients into the TM bowl; mix to combine for 10 seconds speed 2-5 until dough starts to clump
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As dough must be shiny and elastic, beat dough 4 more times for 10 seconds each speed 5-8; check for consistency
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Add more flour, if necessary (depending upon humidity and elevation, etc), but this is a very full proof recipe with 2 eggs per cup of flour
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Dough will bubble as air pockets form within it; it will be very stretchy and elastic, and will stay in place when plopped on a working surface.
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Bring large pot of lightly salted water to boil over high heat; rest Spaetzle Maker over top of pot or boiling water, removing sliding box on top of maker
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Pour a portion of batter directly onto middle of device
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Using a hard, non-flexible spatula, push dough through holes of maker with spatula by forcefully sliding it back-and-forth over holes in surface of maker until dough is used and has dropped into boiling water below
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Quickly stir noodles in boiling water to avoid clumping together; once water just returns to a boil (about 1 to 2 minutes) and they rise to the surface, then remove noodles with slotted spoon and place in colander to drain
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Butter each batch of noodles in colander; toss to completely cover and to keep separate (avoid clumping)
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Once strained and the next batch is in boiling water, remove first batch from colander to big bowl
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Continue process until dough is finished: we used one “large plop of dough” on maker and pushed two “plops of dough” through per batch before removing from boiling water