| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
German |
Pasta, German |
4 |
Servings |
INGREDIENTS
| 500 |
g |
Flour (4 1/2 cups less 1 Tbsp) |
| 5 |
|
Eggs |
| 1 |
c |
Water |
|
|
Salt |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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