3 cups Gluten Free plain flour
1 tspn salt
3 eggs (or 1 cup silken tofu)
approx. 1 ¼ cup water or milk (dairy or soy milk)
In a large bowl combine flour, salt, eggs and sufficient liquid to form a soft dough. If using tofu, half mix and add liquid.
Mixture should be of a very firm batter consistency. Too hard and they come out small, too runny and the spaetzle pour through the holes. Comes with practice but you will learn. Try small batchs at first and you can thin it down or thicken with a little extra flour, until it is right.
Take a large pot, fill 2/3rds full of water and bring to boil.
Rinse the Spaetzle Maker in cold water and place on top of pot. Pour half the mixture on to the Spaetzle Maker. Using the plastic paddle spread the mixture back and forth through the holes into the simmering water. If mixture is very easy to spread, it is the right consistency. If the mixture is too thin, you will end up with spaghetti spaetzle.
Remove the spaetzle maker and rest on a plate.
When Spaetzle float to the top of water, simmer Spaetzle for approximately 3 minutes. Use a skimmer to lift Spaetzle out, place into a bowl or on a platter and keep warm.
Repeat process until mixture is used up.
Spaetzle are now ready to be served.
Alternatively they can be made ahead of time, and then reheated with a little butter or oil in a frypan, garnish with chopped parsley and ready to eat.
Rinse spaetzle maker in cold water then place in dishwasher or wash with a kitchen brush.