Spätzle might be my favorite German food. Add a little herbed brown butter sauce, and it’s ridiculous. The Spätzle should be light and fluffy – like what you’d imagine a cloud to be like!
1/2 tsp. salt
1/2 cup water
In a medium bowl, stir by hand until batter is smooth. It should be thick enough to creep to the edge of the bowl when poured. In a saucepan, heat 2 cups water with 2 tsp of salt. Tip bowl so that batter is near the edge. Push off a teaspoon of batter with a sharp knife or spatula, letting it drop into the rapidly boiling water. Repeat until half of the batter has been used. Alternatively, push through holes of a colander. If not using colander, dip the knife into boiling water often to prevent sticking the batter from sticking. Boil Spätzle gently for about 5 to 8 minutes; test a spoonful to see if they are tender, then remove to a warm bowl when done. Repeat with other half; drain well.