Mehl (am besten Spätzle Mehl)
Hartweizengrieß
Eier
Mineralwasser
Salz
Muskat
Rührmaschine (Kitchen Aid)
Spätzlehobel / -presse / -brett
Für die Spätzle, Mehl (am besten Spätzlemehl // pro Person ca. 100-150gr.) in eine Rührschüssel geben. Pro 100gr. Mehl ein Ei auf das Mehl geben. Zuletzt ca. 10% (zur bisherigen Maße) Hartweizengrieß dazu. Dann alles mit einer Küchenmaschine feinkneten und mit Mineralwasser verflüssigen bis ein zäher/leicht flüssiger Teig entsteht. Im besten Fall wirft dieser Blasen.
Anschließend den Teig mittels eines Spätzlehobels in siedendes Wasser reiben. Je nach Konsistenz und Lochmaß werden die Spätzle dabei kürzer/runder (Knöpfle) oder länger und feiner (Spätzle).
Alternativ und wer es kann geht natürlich auch ein Spätzlebrett oder eine Spätzlepresse anstatt des Hobels.
Perfekte Beilage zu allen Soßengerichten und ein absoluter Klassiker für Kids.
Guten Appetit.
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