Servings: 8 // Total time: 1 hour 20 minutes - Overnight
1 pound flour
7 large eggs
¾-1 cup water
1 Tablespoon salt-free seasoning blend or combination of herbs
Sift flour into large bowl. Add salt.
In a separate bowl beat eggs until whites are completely broken down. Make a well in the center of the bowl and slowly add eggs, beating in a little flour at a time with a fork. When most of flour has been incorporated, start adding water (about a tablespoon at a time) until batter resembles thick pancake batter. Beat with a large spoon until air bubbles appear. Let batter rest for at least an hour or overnight on the countertop, covered with a dishtowel.
Boil at least 4 inches of water in a large pan on the stove. If you have a spatzle maker, slide the hopper onto the grate and lay over the top of the pan. If you don’t have a spatzle maker, pour a half inch wide line of batter on a cutting board and using the back of a knife or a bench scraper, scrape half inch scoops of batter into the boiling water.
Spatzle cooks very quickly. Will rise to the top and scoop it out of the water. Toss with butter and spread out on platter and top with chicken.
If making spatzle ahead, strain out of boiling water and rinse with cold water. Drizzle melted butter or a tablespoon of cooking over and toss to coat. Refrigerate until ready to use and reheat in microwave.
Credits // Author: Rasheila Dolleman - Photo: Richelle Smith