Spaetzle is especially popular in the Black Forest region of Germany. It is usually served in place of potatoes or noodles with a roast as part of a filling dinner.
– 1¾ c. all-purpose flour
– 1 tsp. salt
– 2 eggs, beaten
– ½ to æ c. warm water
– 2 ¾ tbsp. butter
Sift flour and ½ tsp. salt together into a medium bowl. Make a hollow in the center of flour and eggs and ¼ c. warm water Slowly stir the flour into the liquid.
Stir in remaining water, little by little, until mixture has the consistency of cookie dough. Beat vigorously with wooden spoon until small bubbles form.
Fill a large saucepan half full of water and add ½ tsp. salt. Bring to a boil. Scoop up small pieces of dough with a wet teaspoon and drop into water. Cook only enough spaetzle at a time to fill the pan without touching.
Boil, uncovered, for 6 to 8 minutes, or until tender. Remove from water with slotted spoon.
When all of spaetzle is done, rinse with cold water and drain well.
Just before serving, place spaetzle in medium saucepan with the butter. Cook, stirring constantly, over low heat until butter is melted.