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Adapted from The Hungarian Cookbook by Susan Derecskey


  • 3 cups sifted all-purpose flour
  • 1/2 Tbsp salt
  • 3 eggs

Mix salt into flour in a large bowl. Make a well and crack the eggs in. Gradually beat the flour into the eggs with a wooden spoon. Add water until the mixture just hangs together. Continue beating until the mixture comes away from the sides of the bowl and looks blistered on the surface.

Allow to rest for 45 minutes.

Drop small pieces of dough into a pot of boiling water. (A spätzle maker is good for this.) When they float, scoop them out. Add a bit of butter to keep them from sticking.