A classic Swiss recipe and family favourite courtesy of my mum.
- 500g flour
- pinch salt
- 3 eggs
- 250ml milk or water
Combine dry ingredients. Make a well in the mixture and add wet ingredients. Mix well to remove all lumps. Mixture should be sticky and stringy. Cover with gladwrap and refrigerate for an hour.
Boil 2 litres of water with salt. Spread some of the mixture on a cutting board. Using a wet knife cut the mixture into little strings and push them into the boiling water. Poach for a few minutes till they float to the top, then scoop out with a slotted spoon.
Optionally, fry the cooked spaetzlis in butter or place the spaetzlis in a casserole dish and cover with breadcrumbs and pour browned butter on top.
Serve with Zurii Gschnetzlets (veal in mushroom sauce).