Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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