Homemade German Spaetzle

1 cup flour: Add the milk, eggs and salt to the flour mixture. Mix it by hand until it is thoroughly combined. If the dough ends up being a little dry, you can add a little more milk. You can also correct an overly moist dough by adding a little bit of flour at a time. The dough should be smooth and stay together. You want to avoid a dough mixture that’s overly crumbly.

¼ cup milk: Stick to a whole milk variety for the best results. The milk should be added to the dough a little at a time while you’re mixing it in.

2 eggs: Add one egg at a time, mixing the eggs into the dough mixture.

¼ tsp salt: Add the salt to the dough. Try to refrain from using a very coarse salt. You can use a coarse salt to taste once you’ve cooked the spaetzle.

Pot of water: While you’re making the dough, have the water heating on the stove. You want to bring it to a slow boil. When your dough is ready, take a tablespoon size dollop, and add the dollop carefully into the pot of water. You can boil a few at a time. You can remove the spaetzle with a slotted spoon when it begins to float to the top of the pot.