Sourdough Spaetzle

• 1 cup/300 grams sourdough starter
• 2/3 cup/100 grams all-purpose flour
• 1 large egg
• 1/2 teaspoon/3 grams fine sea salt
• Olive oil
• 1 tablespoon/14 grams unsalted butter

1. In a medium bowl, mix the starter, flour, egg, and salt with a rubber spatula or wooden spoon to make a smooth, soft dough.
2. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
3. Meanwhile, bring a large pot of salted water to a boil and prepare an ice bath.
4. Push the dough through a spaetzle maker, perforated pan, or colander into the boiling water.
5. Cook the spaetzle until they are floating and firm, about 2 minutes.
6. Remove the spaetzle with a slotted spoon and transfer them to the ice bath.
7. Once the spaetzle are cold, remove them from the water and pat dry.
8. Finally, drizzle the noodles with a touch of olive oil to prevent them from sticking together and store them in a covered container in the refrigerator for up to 2 days.
9. To serve, melt the butter in a saute pan over medium-high heat and cook the spaetzle, stirring occasionally, until just browned, 3 to 5 minutes.
10. Serve immediately.

starter, flour, egg, salt, olive oil, butter

Taken from www.epicurious.com/recipes/food/views/sourdough-spaetzle-374140 (may not work)