For general information about spaetzle / spätzle / spätzli / spaetzli, see our master article on the tiny dumplings. This recipe, though, is specifically for those cooks who’re planning to make them using a potato ricer: it comes to us courtesy of Principia Gastronomica.
The amount of batter this recipe makes will produce enough spaetzli for four people as a side dish, or two as a main dish. Don’t be fooled by how small the amount of batter looks initially, as it expands quite dramatically when it hits the water and starts cooking.
Mix all the ingredients together to form a thick, sticky batter. Then let this batter sit for fifteen minutes or so while you bring a big pot of salted water to the boil.
When the water is simmering nicely, take your potato ricer and spoon your batter into it. This can be difficult, since the thick batter will fight you in the process. A heavy rubber spatula might be your best bet for this job.
Unless you’re really confident of the seal around the edges of your ricer, don’t fill it more than about three-quarters full. Otherwise the batter may squeeze out the top when you try to press it closed… and the mess this will create doesn’t bear thinking about.
Squeeze the ricer closed and let the noodles fall into the water. Stir them immediately, as there’s a tendency for spaetzli made this way to try to adhere to the bottom of the pot.
Once you’re sure they’re free-floating, allow them to cook until they rise to the top of the simmering water — usually no longer than three minutes.
Then use a slotted spoon or skimmer to scoop them out. (If you’re using them all at once, you can also dump them into a colander to drain.)
Once drained, quickly toss them in a bowl with some butter so they won’t stick together. They’re now ready to be served, or to be used as part of another dish.
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