Frank's Recipes! Spaetzle

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Spaetzle

3 cups flour
4 eggs
1-2 tsp salt
1 quart cold water

Stir flour eggs and salt with 1/2 cup cold water. Beat until bubbles start to appear and batter is smooth and no longer adheres to spoon (add small amounts of water until you achieve this consistency) Bring salted water to a boil. Take a small amount of dough on a wooden cutting board and press flat with a broad knife. While repeatedly dipping the knife in the water, cut off fine (really fine) strips of dough and push them into the water. When they bob back to the surface they are done and should be removed and swished in a bowl of cold water to remove the floury film. Then place in a pan of hot water to keep warm while the others cook. It is not as complicated as it sounds, but it will probably take a few times to get this going in an organized manner.

A good sauce for the spaetzle is:

2 cups clear beef broth
1 tbs chives or parsley

Heat the spaetzle (after cooking) in the broth and garnish with chives or parsley