Not too shabby. b had an extra helping with extra lemon!
4 eggs
⅓ cup milk
2 teaspoons salt
2 cups flour
4 Tablespoons butter
1 teaspoon white pepper
Salt and pepper to taste
Whisk together eggs and milk. Add in the flour and saltand mix until well combined. At this point you will hae a bowl full of what looks to be a culinary disaster. You're on the right track.
In a large pot, bring salted water to a boil and if you have a fancy spaetzle making machine, follow the directions and meet me at the next bullet, or if you don't, keep reading. You could use a hotel pan (if you have one of those lying around and are clever enough to discern how to make spaetzle with it, please let me know. Or as I did, with wet hands and fingers and a bowl with water ready for more dunkings, pull a small handful of dough into your hand and pull strings of dough off and drop them into the boiling water. It is tedious and there is a learning curve to getting small spaetzel like pieces instead of ramekin sized globs, but it can be done.
Give the pieces a good stir and let them cook 1-2 minutes. When they begin to float to the top, it's a good chance they're done.
Remove them with a slotted spoon and keep going with this process until you're finished with all the dough (or you throw in the towel)
Once all cooked and drained add in butter, salt and pepper to taste and toss the spaetzle in a hot fryig pan for a few minutes to crisp up some peices and add some golden brown colour.
I serve with a wedge of lemon and a little more pepper.
