Colorful Spätzle

Ingredients

• 250 g flour
• 3 eggs
• 80 ml milk
• Salt
• butter (for tossing)

Instructions

1. 1.

   Basic dough: Mix the flour with the eggs, a pinch of salt, and the milk into a thick batter. Let the dough rest for 15 minutes.

2. 2.

   Bring a large pot of salted water to a boil. Pour portions of the dough through a spätzle press or sieve into the simmering water (it should not be bubbling vigorously). Shake the pot occasionally so nothing sticks to the bottom. When all the spätzle rise to the surface, lift them with a slotted spoon and repeat with the next batch.

3. 3.

   Toss the drained spätzle in butter until coated.

4. 4.

   Variations:

5. 5.

   Red spätzle – 200 g cooked beetroot puree (or raw beetroot boiled for about 10 minutes, peeled, diced, pureed).

6. 6.

   Green spätzle – 500 g spinach, washed, blanched, squeezed dry, then blended with the dough and an extra 40 ml milk. Alternatively use the same amount of well-drained frozen spinach.

7. 7.

   Yellow‑orange spätzle – 200 g carrots, washed, peeled, chopped, then finely minced in a food processor or blender; mix the carrot puree into the dough.

8. 8.

   Tip: If you prefer to press the dough instead of scooping, make it firmer by omitting some milk.