Binzen's Spätzle

Ingredients

• 375 g Spelt Dunst
  
  • 1 kg
  • 5 kg
  • 25 kg
• 2 eggs
• 1 pinch of salt
• Approx. ¼ l water (adjust based on egg size)
• 1 tbsp sunflower oil (for the cooking water)
• 20 g salt
• 20 g yeast

Preparation

1. Mix the dough: Mix the spelt dunst, eggs, and salt into a smooth base. Gradually add the water—depending on the size of the eggs, you may need slightly less than ¼ l. The dough should not be too firm.
2. Beat the dough: Use the dough hook of a hand mixer (or a wooden spoon) to beat the dough until it starts to form bubbles. This is key for the right texture.
3. Boil the water: Fill a large pot halfway with salted water, add the sunflower oil, and bring to a boil.
4. Form the Spätzle: Using a Spätzle press, a plane, or by scraping the dough from a wooden board, drop portions of the dough into the boiling water.
5. Finish: As soon as the Spätzle float to the surface, remove them with a slotted spoon and keep them warm. Continue until all the dough is used.
6. Serving tip: Spätzle can also be prepared a day in advance and then reheated by tossing them in melted butter.