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1
In a medium-size bowl, combine the flour and salt.
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2
Make a well in the middle and add the egg and milk into the center.
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3
Blend well with a wooden spoon until evenly moistened; the dough will be very thick and moist.
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4
Cover with plastic wrap and allow to rest at room temperature for 45 minutes.
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5
Bring a large stockpot of salted water to a rapid boil.
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6
If shaping by hand, place the dough on a wet cutting board and rest it on the rim of the pot.
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7
Using a damp paring knife or soup spoon, cut off little irregular portions the width of a pencil and about 1/2 inch long at the edge of the board and let them fall into the boiling water.
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8
If using a spaetzle maker, position it over the boiling water; it will rest on the rim of the pot.
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9
Place the dough in the hopper and slide the carriage back and forth, dropping pear-shaped bits of dough into the water.
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10
Simmer the spaetzle, uncovered, until they float back up to the surface, about 30 seconds.
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11
Remove with a fine-mesh strainer or slotted spoon, shake off the excess water, and place in a shallow casserole.
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12
Toss with the unsalted butter and a dab of sour cream to keep them from sticking together.
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13
Serve immediately as a side dish, or cover and refrigerate for up to 8 hours.
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14
Reheat for 12 to 15 minutes in a 350F oven.
