Spätzle (pressed egg noodles)

Method

1. Combine the flour, eggs and salt in a bowl. Beat vigorously with a wooden spoon for 2 to 3 minutes, adding water a little at a time, until a smooth batter forms that’s slightly looser than the board-scraping method, thick enough to hold together but pourable into a press.
2. Let rest for 15 minutes.
3. Bring a large pot of salted water to a boil. Fill a spätzle press or ricer with a portion of the batter and press directly over the boiling water, letting the strands fall in.
4. Cook until they float, about 2 minutes, then lift out with a slotted spoon. Repeat in small batches with the remaining batter.
5. Toss the cooked spätzle with the butter before serving.

Notes

• Use a slightly looser batter for the press than you would for hand-scraping. A press needs the batter to flow through its holes; too stiff and it won’t push through cleanly, too thin and the strands fall apart before they set in the water.
• Work in small batches through the press. Pressing too much batter at once drops the water temperature and the strands stick together instead of cooking evenly and separately.
• Let the batter rest before pressing. This gives the flour time to hydrate fully, resulting in a smoother texture.
• Toss with butter immediately after draining, which stops the strands sticking to each other as they cool.

Ingredient substitutions

• This is a plain version, meant as a base for whatever sauce or dish you’re serving alongside, such as goulash, mushroom sauce, or grated cheese and fried onions (Käsespätzle).
• A pinch of nutmeg in the batter is a traditional addition.
• Leftover spätzle reheat well in a hot pan with a little butter.