Spaetzle (Noodles) -1 Ingredients: *-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-* 2 eggs slightly beaten 1 1/2 cup flour, sifted 1/2 cup milk 1 tsp. salt 1/4 tsp. baking powder or 1/2 pound flour 2 eggs 1 tsp salt 1/2 cup water Cooking: *-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-* Bring a saucepan of salted water to a boil, reduce the heat, and maintain a simmer. In a bowl, stir all the ingredients together. Place a colander over the pan, pour about 1/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water. There is also a good old manual method. You need a chopping board and a long kitchen knife (with an even blade). Wet both board and knife by diving it into the boiling water. Ladle two to three table spoons of the dough onto the board and spread it. Use the knife to scrape small amounts of the dough (as long as the knife and about 1/4" wide) into the boiling water. When the spaetzle starts to float to the surface, cover the pan and keep covered until the spaetzle appears to swell and is fluffy. Remove the dumplings and repeat the procedure with the remaining batter. When the spaetzle come to the surface of the water, fish them out using a skimmer or a sieve. Spaetzle are used as a siding for meat dishes, but it's up to you what to have it with.
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