Copyright Thomas Saaristo  All Rights Reserved
Spaetzle is easy to make at home and even better than the frozen or even fresh you
can buy just about anywhere now

If you have a spaetzle maker, use it; otherwise, do not fret

1/4 cup House salt
2 cups flour
7 large eggs
1/4 cup whole milk

Whisk the flour, eggs and milk in a large bowl. Cover the batter with plastic wrap and
refrigerate for 1 hour, or up to overnight

Bring a large pot of water to the boil

Once the water has come to the boil, slowly add the salt. Employ your Spaetzle maker
… or set a large colander over the pot. Pour 1/4 of the batter into the colander and
press it through the holes (a flexible spatula works well for this). Boil for 2 to 3
minutes then use a slotted spoon to retrieve and drain

Continue with remaining batter in 3 or 4 batches

Serve Spaetzle immediately or chill in an ice bath, drain, gloss with oil, cover and
refrigerate up to 3 days