INGREDIENTS

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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