|Prep time||5 minutes|
A type of egg noodle. Possibly germanic in origin.
Serve with gravy, tomato sauce, smothered in butter, plain...
Stir together the flour and salt. Combine eggs and milk; stir into the flour mixture.
Pour into the hobel, strainer, or fancy spätzle press (see the attached images), alternatively you can cut it into strips on a cutting board, and then push into boiling water.
When the noodles are floating, they are ready to be eaten.