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this post was submitted on 11 Apr 2024
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The recipe my dad uses (was the owner/chef of a local kitchen):
500g Flour type 405
500g Flour for Spätzle (can supposedly substituted for 80:20 wheat and semolina flour according to a random search)
500g eggs (about 10x middle eggs)
30g Salt
400g Carbonated water (airy texture for dough. If not available just use regular water)
Give that a good beating a good beating (mixing) and press it through a noodle press right into hot water and cook until done.
The slower the thicker they will become
Didn't try it yet but I believe it should be about accurate.
Also I dunno about the amount it will result all done. Probably needs to be downscaled significantly since this is aimed for restaurant type of mass ;)