| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
German |
German, Pasta |
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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