Our German friends, the Clermonts, have introduced to us real spaetzle and we've come to love it. Thanks to a spaetzle press that they gave us for Christmas, I see lots of Clermont-style spaetzle in our future! My chicken paprikash will be perfect on spaetzle.
This is their recipe:
3 3/4 c flour
5 eggs
Dash of salt
Water as needed
Mix by hand with a wooden spoon in a large mixing bowl the flour, eggs and salt with a little water. Add water slowly, so that it becomes a smooth, sticky dough. This dough should be beaten by hand for quite a while, until big air bubbles appear. The dough should be smooth, not too liquid and not too tough. Then let it rest for a while in the refrigerator, at least 1-2 hours.
Heat a large pot with water. When it comes to a boil, place the spaetzle press on top of the pan, spoon in some of the dough and slide the press back and forth across the blade of the press. The dough will fall into the boiling water. Quickly, repeat this so that all of the dough is processed into the water within 1-2 minutes.
When the tiny spaetzle rise to the surface of the water, they are done. Pour into a colander. Return the spaetzle to the pot and toss with 1-2 T of olive oil.
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