Spaetzle - a Swabian classic. Whether as a main course (e.g. cheese spaetzle), soup garnish or classic for the dear little ones with sauce - with this recipe they simply always succeed.
Ingredients and preparation
Preparation: Mix 500 g flour with 1 teaspoon salt, 350 ml milk and 2 eggs to a viscous dough. If the consistency of the dough is too liquid or too solid, simply add flour (too liquid) or milk (too solid). Grate the dough with a spaetzle slicer into plenty of boiling salted water. Let it boil once. Scoop the spaetzle out of the water and drain well.
Before serving, toss in hot butter.