I made my first batch of spaetzle today. Here's the recipe I followed:
http://pasta.allrecipes.com/AZ/GermanSpaetzelDmplngs.asp
I let the batter rest for 15 minutes. It wasn't runny and in the ricer
it would just sit there until I applied pressure.
I've read that when you drop spaetzle into the pot they will sink and
when they're done they float to the top (suggested time 5-8 minutes?) My
problem was that as soon as the spaetzle dropped into the water they
just floated.
I let 'em cook for about a minute and tossed them in a saute pan with
butter. Then I added about 1/2 cup of fresh parmesan regiano, tossed it
together and it tasted fine and had a scrambled egg consistency.
The spaetzle weren't long strands, rather 1 to 2 inches long.
So maybe I should use the 1/4" holes and make a little stiffer batter.
One problem might be that I only used semolina flour?
Any thoughts?
Andy