- 4 cups all purpose flour
- Coarse salt
- 4 lrg eggs
- 1/2 tsp olive oil
- 2 TBS unsalted butter, room temperature
1) In a lrg bowl, whisk together flour and 2 tsp salt. Make a well in the center; crack eggs into center well. Using a fork, beat eggs; gradually add flour to eggs until fully combined and dry, shaggy dough forms. Add 3/4 water and stir with a wooden spoon until a rough, very sticky dough forms. If dough seems too dry, add 1 - 2 TBS additional water as necessary.
2) Bring a med saucepan of salted water to a boil; add olive oil. Working with about 1/2 cup dough at a time, press dough through a spatzle maker or a large-holed colander, set about 3 inches from water, into boiling water. Cook until nokedli float to top, about 2 mins. Transfer cooked nokedli to a warm serving bowl. Toss with butter and season with salt. Serve.