| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
|
Pasta |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 3/4 |
c |
Water |
| 2 |
|
Eggs; beaten |
| 1/2 |
ts |
Salt |
| 1 |
|
Chicken bouillon cube |
| 3 |
tb |
Butter |
| 1 |
tb |
Chopped parsley |
| 1/4 |
c |
Parmesan cheese |
INSTRUCTIONS
Combine flour, water, eggs, and salt. Beat until smooth. Add bouillon to 6
cups boiling water. Using a spatula press 1/2 of the batter through large
holed colander into boiling bouillon. Cook until spaetzle float to the top,
remove with slotted spoon. Repeat with remaining batter. Toss with butter
and parsley. Add cheese and toss.
Recipe By : EAT-L
Posted to EAT-L Digest 18 October 96
Date: Sat, 19 Oct 1996 08:47:28 -0500
From: Pat Roll <familyroll@NWOHIO.COM>
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”