When is it spaetzle vs. spatzle? I first made a few weeks ago using AP flour. I scraped the little promontories off the daikon grater portion of this beloved Daiso slicer to make my own makeshift spaetzle board, which did make the process a bit easier. First referenced this recipe but decided that 18-20 minutes kneading didn’t sound fun and would make it harder to push the dough through so I followed a commenter’s referral to this recipe from Food.com
Whole-Wheat Spaetzle
adapted from Food.com recipe
3 cups (measured volumetrically) whole-wheat flour
4 eggs
1 tsp baking powder
1 tsp salt
hefty pinch ground black pepper
3 literal pinches ground allspice
Combine all ingredients, mix until dough is uniform in color and texture. I used a Danish dough whisk, which may or may not have been the ideal implement for mixing. Working in batches, push dough through holes of chosen implement into boiling salted water. Cook one minute (assuming it takes 3-4 minutes to push the batter through holes), then scoop out and let drain in a colander. Pan fry about a cup of boiled spaetzle in a tablespoon or two of butter until slightly browned and crisped, about 5 minutes.
Egg is Food Glue 