Warm spaetzle without burning
Remains of already cooked spaetzle do not burn when warming up, when they are first loosened from the ground by a wide pan-jack (scraped off) and then about half a cup (to approx. 300g spaetzle - if required, you can also plan for more liquid, depending on your needs Spaetzlemenge) warm, almost hot water, in which you have dissolved some butter, to the Spaetzle in the pot, stirred, so that the moisture is good to all noodles.
First, I leave the lid on it and immediately turn the heat down to minimum, then briefly warm up for a minute without the lid and allow it to evaporate a bit, so that the mass is not too damp and possibly sticky.
Watch out!
Do not turn on full heat for too long at the beginning, as otherwise the water would evaporate too quickly. Experienced know that, beginners, however, schonmal forget to turn down. How many times has this happened to me? Then only one thing helps: Spätzle spaetzle, without scraping, in another pot or even in a large pan (goes even faster) and the whole thing again from the front.
Good succeed!
