“There is nothing more satisfying then a bowl of cheese spaetzle after a long day of skiing in Austria,” says Markus Glocker, the chef at New York’s Augustine. Markus serves his buttermilk spaetzle with goulash or sprinkled with chives, but you can also bake it into a cheesy casserole or top it with an egg for breakfast.
- Combine eggs, buttermilk, and salt, whisk until smooth. Slowly incorporate all of the flour. Work the dough for approximately 10 minutes to activate the gluten, cover with plastic wrap and put aside for 1 1/2 hours to relax the dough.
- Bring water up to the boil, season with salt, and pass the dough through a "spaetzle press" or simply through a perforated hotel pan straight into boiling water. Cook for 5-8 minutes and shock in ice water.
- Heat the spaetzle in a pan with butter, season with salt, and finish with freshly cut chives. If you had a long day of skiing, you might add some cheese and fried onions to top it off. Bon appétit!