For 4 people
- 4 eggs
- 12.5cl of milk (or water)
- 400g of floor
- 1/2 teaspoon of salt
- 1 teaspoon of oil
- Beat the eggs in a bowl. Add flour, salt and, gradually, milk. Add oil and pepper. Mix until smooth.
- Bring water to the boil in a saucepan. Put the dough in the spaetzele grater to form the spaetzele and cook for a few minutes in the boiling water. The spaetzeles are cooked when they rise to the surface. Don't have a spaetzeles grater? Spread a little dough on a board and cut filaments with a knife, then drop them directly into the water.
- Using a skimmer, drain the spaëtzele as they rise to the surface and place them in a bowl of cold water to stop the cooking process. You can then pan-fry them in a little butter to serve as a side dish, or add cream and bacon for a complete dish.
On the wine side, spaetzles are a perfect match for our Pinot Gris "Les Natures" 2022.