Source:

Larry

Serves/Makes:4 or more

Ingredients

• 1 lb (.5 kg). flour
• 1/2 cup (125 ml) milk
• 1 cup (225 ml) soda water
• 4 whole eggs
• 1 tsp (5 ml) salt
• butter

Preparation

• Sp tzle are prepared in many different shapes: there is the round button-shaped variety where the dough is stirred through the holes of a Sp tzle sieve, or the oblong, Swabian kind, where the Spatzle are cut with a scraping motion from a board, or are made with the help of Spatzle slicer or press.
• Spatzle are made the following way:
• Sift the flour into a bowl, and add the milk and soda water, mixing well.
• Add the eggs and salt, mix, and beat the dough with a wooden spoon until small bubbles form.
• Let the dough rest for 1/2 hour.
• In the meantime, boil up plenty of salted water in a large pot.
• Cut or slice the Spatzle in batches into the boiling water, bring each batch briefly to a boil, then lift out with a slotted spoon, drain in a colander and chill under running cold water.
• Spread the Spatzle on a board to steam off the moisture, then heat them in butter before serving.

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