How to make it

  • Stir flour, eggs, salt, and 1/2 cup of water.
  • Beat until batter is smooth and no longer adheres to the spoon. Add water as needed.
  • The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle-maker with large holes.
  • My preference is a colander.
  • Bring a pot of salted water to a boil. Press the dough through the colander into the boiling water.
  • They cook quickly and are done when they float back to the surface. As the noodles finish cooking, remove them with a slotted spoon.
  • To serve: Saute the noodles in a tablespoon of butter.
  • Top with gravy.

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