Spaetzle Recipe Cutting Board

Let boil for 2 3 minutes take the noodles out with a skimmer and put them in cold water.

Spaetzle recipe cutting board. The old fashioned german way is to use a cutting board. Remove with a slotted spoon and rinse with water. Cooking spaetzle the traditional method.

Press dough into boiling water. Hold it on the edge of the pot over the boiling water and flick off noodle shaped pieces in to the pot. Press the batter through the spaetzle maker or potato ricer straight into the boiling water.

And of course the cheapest option of all is also the most traditional. Place part of the dough into a spaetzle press or potato ricer. When sufficiently soaked put a blob of the dough on your board and kind of stretch it out to the edge.

When the spaetzle begins to float use a slotted spoon to remove and transfer to ice bath. Bring a large pot of water to a boil and add a teaspoon or if salt to the water. Repeat with remaining dough.

Use a slotted spoon to scoop the floating spaetzle out of the water. Alternatively you can use a spaetzle maker. Place a ladleful of the batter near the edge of you cutting board.

Spread the dough flat on the board then with a flat spatula cut little ribbons off the edge and push them into rapidly boiling salted. Using an offset spatula spread a small wooden cutting board thinly with rested dough. The resulting spätzle will be kind of unevenly sized and shaped but bigger and fluffier than the colander tray method.