Recipe: Spatzle (Swabian)

SPATZLE (SWABIAN)

2 1/4 cups flour
1 teaspoon salt
2 egg, well beaten
1/4 to 3/4 cup water

Sift flour and salt into a bowl. Add egg and mix. Add water gradually until batter is stiff but smooth.

Press dough flat on a plate or floured board. With a sharp knife, scrape small pieces of dough off and drop into boiling salted water. There should be only one layer of Spatzle at a time in cooking water. Boil gently 5 to 8 minutes, or until you try a few and find them done. Remove from water with perforated spoon and drain.

Spatzle may be served in pea, lentil or tomato soups, or as a side dish with meat or game. To serve as a side dish, hot melted butter is usually poured over the boiled Sptazle just before serving. Or, the boiled Spatzle may also be sauteed in butter until a bright golden color. Toasted breadcrurnbs or grated Parmesan cheese may also be sprinkled over them.

Makes about 4 cups Spatzle, or about 6 servings
Source: The German Cookbook: A Complete Guide to Mastering Authentic German Cooking by Mimi Sheraton

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