As many of you know I am Bavarian - born and raised! Spaetzle are somewhat in my veins. I don’t make them too often, but when I do, they need to be just right. There are quite a few recipes out there for Spaetzle that might be lower carb than this one, but they just aren’t all that “authentic” tasting.
In my experimentation, this recipe brought me the closest to the look, mouth feel and taste I was looking for.
My family didn’t even realize they weren’t the “usual” Spaetzle and even though a 3/4 cup serving of these has 9g of net carbs, I think they are worth it!
Makes 2 servings
In large bowl combine the dry ingredients and whisk together. Add eggs, salt and half the amount of water and mix well. Beat vigorously with a wooden spoon or use an electric hand mixer!
Add more water until your dough is the consistency of a very thick, but smooth paste.
Bring a pot of water with a generous amount of salt to a boil. Reduce to simmer. Place the Spaetzle Board/Grater on top of the pot over the simmering water. Spoon the dough into the hopper. Using the plastic scraper/hopper, press the dough back and fourth through the board into the simmering water.
Remove the board and bring the water to a short boil. The ½ inch long dumplings (pasta) will then float on the top of the water. Remove the pasta with a slotted ladle and pour it into a bowl.