| | Directions | | Mix and let stand 30 minutes. Should not be dry like a pie crust dough. Should be a little "gluey" and come out of bowl in one ball when lifted with fork. Put onto wet cutting board and slice off pieces with sharp knife into boiling salted water. Keep dipping knife into hot water as you slice dough. Stir what is in pot with the knife. Do all this quickly, lots of elbow work here! Let cook till all the noodles have risen to top of the pot - maybe five minutes. Drain. DO NOT RINSE. Serve smothered with roast beef or roast pork gravy instead of potatoes. Or else, cook cabbage with onions and butter and when done stir in with the spaetzle. Um mm good! and fattening! |
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| Ingredients | | - |  | 2 1/4 cups flour |
| - | | 2/3 cup water (plus few drops if necessary) |
| - | | 1 egg slightly beaten |
| - | | 1/2 teaspoon Salt |
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