Yield: 4 Servings
|500 grams||Flour (4 1/2 cups less 1 Tbsp)|
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.
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