Sourdough Spaetzle

1. 1

   In a medium bowl, mix the starter, flour, egg, and salt with a rubber spatula or wooden spoon to make a smooth, soft dough.

2. 2

   Cover the bowl with plastic wrap and let the dough rest for 30 minutes.

3. 3

   Meanwhile, bring a large pot of salted water to a boil and prepare an ice bath.

4. 4

   Push the dough through a spaetzle maker, perforated pan, or colander into the boiling water.

5. 5

   Cook the spaetzle until they are floating and firm, about 2 minutes.

6. 6

   Remove the spaetzle with a slotted spoon and transfer them to the ice bath.

7. 7

   Once the spaetzle are cold, remove them from the water and pat dry.

8. 8

   Finally, drizzle the noodles with a touch of olive oil to prevent them from sticking together and store them in a covered container in the refrigerator for up to 2 days.

9. 9

   To serve, melt the butter in a saute pan over medium-high heat and cook the spaetzle, stirring occasionally, until just browned, 3 to 5 minutes.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.