Recipe - Knoepfle- Oder Spaetzleteig (Basic Spaetzle D

500 g Flour (4 One half cups less 1
Tbsp)
5 Eggs
1 cup Water
Salt

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.

Serves 4.

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

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