We already have the Buchsteiner for many years. Well I bought it again to give it my sister, who was still plagued with the hand scraping. It is important to prepare the proper noodles Steig is. I take 1 kg of flour, type 405, just 0.5 liters of cold water, about 30 grams of salt and 7 to 8 eggs (depending on size), and prepare the dough in a small food processor (Bosch) with the dough hook. Of course, this also with the dough hook of a hand mixer. For this amount you should put at least 4 liters of water and salt well. The dough can fill best, if you set the Buchsteiner to a larger bowl. The water must boil bubbly, when the dough is pressed. The Ricer is placed on the edge of the pot and is per Teigfüllung raised twice, so that there is not a loud "Adler" instead spaetzle. The last strand of dough is separated off with a knife. When the spaetzle float above all, you raise them with a slotted spoon. With the specified recipe can be the Buchsteiner fill six times with dough. It is very pleasant that the Spaetzle Wonder can also be easily cleaned. Who has the Buchsteiner once properly under control, will not miss handgeschabte spaetzle. The term "Spaetzle Wonder" lives up the Buchsteiner.
