Spaetzle

4 c. flour
5 eggs
1 t. salt
7 T. water

Put flour in bowl, hollow out middle, break eggs into the hollow. Add salt. Pour half the water in and mix to a smooth paste with a wooden spoon. Beat thoroughly until the dough is smooth and elastic, falling in thick blobs. Add more water if necessary.

I use a Swiss Knopfli machine that presses the dough through a perforated piece of metal, creating the teardrop shape. You do this right over the boiling pot of water. You can also cut the dough by hand off the edge of a dampened wood cutting board (little strips of dough).

That’s it! No idea how many it serves, since they don’t say. But my guess is 4. It’s good to add butter and grated cheese, too.

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