How to make the perfect Swabian Spätzle?

Detective Pux here, and I'm here to crack the case of the perfect Swabian Spätzle. Now, I know what you're thinking, "Detective Pux, how can you crack a case about Spätzle? They're just a type of pasta." But trust me, making the perfect Spätzle is no easy feat. It takes a combination of precision, patience, and a dash of good old-fashioned detective work.

So, without further ado, let's get into the recipe for the perfect Swabian Spätzle.

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 4 eggs
  • 1/2 cup milk

Instructions:

  1. In a large mixing bowl, combine the flour and salt.
  2. In a separate bowl, beat the eggs and then add the milk. Mix well.
  3. Slowly pour the egg mixture into the flour mixture, while stirring continuously. The dough should be sticky and elastic.
  4. Let the dough rest for about 15 minutes.
  5. In a large pot of boiling water, press the dough through a Spätzle press or a colander with large holes directly into the boiling water.
  6. Cook the Spätzle for about 3-4 minutes or until they float to the surface.
  7. Remove the Spätzle with a slotted spoon and toss them in butter or oil to prevent them from sticking together.
  8. Serve hot with your favorite toppings, such as cheese, bacon, or sautéed onions.

And there you have it, the perfect Swabian Spätzle that will make your taste buds dance. Now, if you'll excuse me, I have to go crack another case. But before I go, let me leave you with one final piece of advice: don't be afraid to experiment with the recipe and make it your own. Add some herbs, or spices, or even garlic. The possibilities are endless. Happy cooking!