Mingle flour, eggs, salt with water or milk
to a pasty, flexible dough.
Don't boil the water too much and leave about 5-7 cm
Add the dough in quantities to the Spaetzle-Wonder.
Scrape the dough swiftly through your
Down below, the Spaetzle will drop into the water.
Scrape the front- and backside of your Spaetzle-
Take out the done Spaetzle, when they swim
Enjoy your meal.
To prepare as entree you will need about 100 gr of flour, one egg, and some salt per person. Then add some milk or water according to your own feeling. If this seems to vague for you, we recommend 1-3 jiggers of water, depending on size of the eggs. With the dough hook of your mixer or by hand mix the dough till it gets bubbly and pasty. If you feel your dough is too thin just at some flour.
By the way. Very beautiful yellow Spaetzle can be achieved by adding some of Muxels Spaetzle Dough Spice.
As a side dish half of the main recipe should be enough. On the other side a surplus of Spaetzle can easily be frozen or fried later on. You will seldom cook too much Spaetzle, but more often to little.
2. Boiling Water:
Use a big, preferably wide pot and fill in water and salt. Please notice that there should be around 7 cm space from the surface to the top of the pot. Now boil your water. If it is boiling by now turn down the heat a little, so the bubbling water doesn’t reach the floor of the Spaetzle Wonder.
Hint: Prepare a glass of cold water at your side. If the water is boiling up suddenly just spill the water into the pot.
3. Scraping Spaetzle:
Wash Muxels Spaetzle Wonder with cold water. Then put it on the pot with smoothly boiling water. After that, fill the dough onto the surface of our board (about 250-300 gr of dough. Now scrap the dough swiftly through Muxels Spaetzle Wonder.
Down below the ready-made Spaetzle drop into the boiling water. If you finished your first share of dough you take them out with a skimmer and let them rest in a propositioned hair sieve.
Attention: Please, only leave the Spaetzle in boiling water till they show up on the surface. Otherwise they will only turn squishy and sticky.
As soon as the water is boiling again, scrape the next share of dough through the Spaetzle Wonder. It is important, that you work quick and swiftly. If you scrape very slowly, the steam will dry out your dough. Hence the holes will be blocked and your Spaetzle will hardly fall through the holes.
Hint: If you plan to cook Spaetzle ahead, put the skimmed Spaetzle in a bowl with cold water. This way, Spaetzle will cool down faster and loose part of their stickiness. Spaetzle are now easier to freeze or to further process.