Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

500 g Flour (4 1/2 cups less 1
-Tbsp)
5 Eggs
1 c Water
Salt

Combine all ingredients and stir until the batter is
smooth. One part at a time, force through a spaetzle
shaver and let drop straight into boiling water. As
soon as the spaetzle rise to the surface, remove them
with a slotted spoon and rinse in warm water.

In olden days, the spaetzle dough was forced through a
three- legged sieve, by means of stirring. This
resulted in the so- called 'Knoepfle' (little
buttons). Another method - more common in the
Wuertemberg area - is to put the dough on a wooden
board and scraping off small slivers of dough, which
then results in elongated spaetzle, similar to the
ones produced by a spaetzle press.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 8/92

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