| 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>
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