Easy as wet + dry
For the dry ingredients, blend 1 cup of all-purpose flour (you can substitute part or all with whole wheat flour), ½ cup semolina flour, and 1 teaspoon Kosher salt. If you’d like, add seasonings such as ground black pepper, chopped herbs, dry mustard, or grated nutmeg.
Blend to combine
Prepare your spätzle board
Spread some of the batter on the board in a long strip going from one end of the board to the other.
Cut the dough and boil
You can also cook the spatzle directly in soup broth.
Cook another minute or so after they float
Once the spätzle floats, let them cook at a gentle boil for another one to two minutes, until they no longer have a raw flour taste and have a pleasantly firm texture, not tough and chewy. The cooking time will differ depending on the size of your spätzle.
Shock the cooked spätzle in ice water briefly
Heat and Serve
Finally, if you have any leftover spätzle, crisp them up in the skillet and pour a few beaten eggs over them for a German-style frittata.