Yield: 4 servings
|2½ cup||Flour; sifted|
|¾ cup||Water; approx|
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Combine ingredients, adding enough water to form a stiff dough. Beat several times. On a wet chopping board, smooth out ½ of dough until very thin. Cut off small pieces of dough with a wet knife. Drop into a kettle of salted boiling water; cook until noodles rise to the top, about 5 mins. Remove with a slotted spoon; drain. Proceed with remaining portion of dough. Serve at once or saute in melted butter before serving. Serves 4 to 6.
NOTES : One of the most popular German forms of pasta is the tiny Spatzle,
which means literally "tiny sparrows". It is considered both a dumpling and a noodle. Although native to Swabia in West Germany,
Spatzle are also favorites in the eastern regions. Spatzle are served in soups and as accompaniments to meats, poultry, game or
stews. This basic recipe may be flavored with minced cooked ham,
spinach or cheese, if desired.