Spaetzle are a German style of noodle, and egg is the key to make them fluffy and tender, and this also helps make the recipe easily adaptable to gluten-free cooking.
A potato ricer is an optimal tool for making spaetzle, if you don’t have a spaetzle maker. If you don’t have a ricer, then you can push the noodles through a wide-holed colander.
ingredients
Gluten-Free Spaetzle
For Assembly
directions
Stir the rice flour, potato starch, tapioca starch, cornmeal and salt together. Whisk the eggs and the milk together and add this to the flour, stirring until blended – the mixture will be a thick paste.
Bring a pot of water up to a rolling boil and salt it. Spoon the spaetzle batter into a ricer (or the hopper of a spaetzle maker) and gently press this into the water, making fine, short noodles. Boil the spaetzel for about 2 minutes, or until they all float to the top of the water. Drain well. The spaetzle can be made ahead and then chilled at this point, until ready to serve.
To serve, heat the butter in a sauté pan over medium-high heat and add the onion, sautéing until browned, about 5 minutes. Add the spaetzle and sauté until warmed through, about 3 minutes. Season to taste and serve.