Special equipment: Large-holed grater or strainer
Sift the flour and 1 tablespoon salt together into a large mixing bowl. Add 3/4 cup water and the eggs and mix until just combined (do not over mix).
Bring a large pot of water to boil with a pinch of salt. Pour in the melted butter. Ladle large spoonfuls of the dough into the grater or strainer and push the dough through directly into the boiling water. Repeat until all the dough is used. Once the dumplings float, strain into a bowl. Serve with goulash over the spaetzle.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Piroska of European Bistro, Austin, Texas.