2 cup all-purpose flour ½ teaspoon salt 2 egg yolks 1 egg ⅓ cup water 1 teaspoon vegetable oil or olive oil All-purpose flour
Spaetzle
2 cup all-purpose flour 1 teaspoon salt 3 eggs, lightly beaten 1 cup milk Butter and/or black pepper (optional)
Drying Directions
To dry cut noodles, spread noodles on a wire rack or hang them from a pasta-drying rack or clothes hanger. Let pasta dry for up to 2 hours. Place in an airtight container and store in the refrigerator for up to 3 days before cooking. Or dry the noodles for at least 1 hour; place them in a plastic freezer bag or freezer container. Seal and freeze for up to 8 months before cooking. Add 1 to 2 minutes to cooking time for dried or frozen noodles. Prepare Homemade Egg Noodles as directed through Step 2. Wrap dough in plastic wrap and place in airtight freezer container; seal and freeze for up to 3 months. Thaw completely in the refrigerator; continue with Step 3.
Tip
You may use a steamer basket insert instead of the colander when pressing the batter through the holes. The basket should have holes that are 1/8 to 1/4 inch in diameter. If desired, used two wooden spoons to prop the basket over the pan of rapidly boiling water.
Tip
When the spaetzle is done, it will float to the top of the boiling water.
