Madame Herme's Spaetzle

1. 1

   Sift the flours into a large bowl and make a well in the center.

2. 2

   Add the eggs, water and 1 teaspoon of salt to the well.

3. 3

   Using a fork, gradually incorporate the flour, tossing and stirring to blend; the dough should be smooth and very soft.

4. 4

   Cover and refrigerate for 1 hour.

5. 5

   Bring a large pot of salted water to a boil.

6. 6

   Working with 1/2 cup of the dough at a time, pat it into a 3-inch square on a small cutting board with a handle or on the back of a square cake pan.

7. 7

   Using a moistened metal spatula or chef's knife, cut and scrape 1/4 -inch strips of dough into the simmering water.

8. 8

   Cook the spaetzle, stirring, until they float to the surface, about 2 minutes.

9. 9

   Using a slotted spoon, transfer the spaetzle to a colander.

10. 10

    Repeat with the remaining dough, moistening the spatula when the dough begins to stick.

11. 11

    In a large skillet, melt the butter.

12. 12

    Add all of the spaetzle and saute until lightly browned.

13. 13

    Season with salt and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.