Spätzle

by Nancy

1.

scant 3 c. flour

3-4 whole eggs

pinch salt

scant 1 1/2 c. cold water

Combine all ingredients and mix with a spoon into a very sticky dough.  Put spätzle press on top of a pot of boiling water.  Let spätzle drop into the water.  Cook until spätzle comes to the top.  Take spätzle out using a slotted spoon and rinse briefly in clear hot water.  Continue process until all spätzle dough is cooked.

2.

3 eggs

3 c. flour

1 c. milk

1/2 t. salt

1/4 t. nutmeg

Beat eggs until foamy.  Combine with milk.  Mix flour, salt and nutmeg.  Add to egg and milk  mixture a little at a time.  Use spätzle maker to drop spätzle into pot of boiling water or soup.  When done (2-3 minutes) they will rise to the surface.  Serve like noodles.

3. 

2 beaten eggs

1 1/2 c. flour

3/4 c. water

1/4 t. salt

1 bouillon cube

Combine eggs, flour, water, salt.  Add bouillon cube to 6 c. boiling water water.  Put batter in spätzle maker and drop into boiling water.  They will rise to surface when they are cooked.