Bypass the packaged, gourmet-market bags of these noodles. Nothing tastes as wonderful as homemade Spätzle, though my German friend that showed me how to make her mother’s recipe said that the reason more cooks don’t make them more often is that the cleanup is terrible. I can vouch for that, but it’s worth it on occasion! Although you can force the dough through a colander, get yourself a Spätzle plane. It’s easier and much safer.
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Spätzle (German Egg Noodles) Recipe
Combine flour, salt and eggs in a large bowl and mix with dough hooks or hands. Add water 1/4-cup at a time, mixing well between additions, until proper consistency is reached. You probably don't need all the water. The dough should pull away from the sides of the bowl and be very wet and elastic and “come heavy off the spoon”: soll schwer vom Löffel reißen.
Heat a large pot of well salted water to a boil. Place the Spätzle plane on top of the pot. Drop large spoonfuls of dough into the receptacle on the plane until it’s almost full.
Hold the plane by the handle and move the receptacle back and forth across the top of the boiling water so it scrapes the dough back and forth. In the process, dough will be forced through the holes of the plane and drop in strands into the boiling water below.
Cook one receptacle full of dough at a time. If the water stops boiling, allow it to come to a boil again before proceeding.
The noodles are done when they come to the top and float for a minute or so. Remove from the pot with a large slotted spoon or mesh spider to a colander. Stir the colander occasionally to keep them from sticking while you finish cooking the rest of the dough.
Serve warm immediately as a side dish or freeze.
Don't let your prep bowls and equipment dry out with the dough on them. The dough dries into a cement-like substance! Soak them while you eat and they will be easier to clean later.