Spaetzle Recipe

Spaetzle (German-style homemade noodles)

3 cups all purpose flour
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons dried dillweed or mixed herbs
(like chives, parsley, basil)
4 eggs, beaten
1 3/4 cups milk

In a large bowl, combine the flour, 1 teaspoon salt, pepper, and dillweed. Make a well in the center and pour in the beaten eggs and milk; mix by hand just until smooth. Bring a large pot of water to a hard, rolling boil; add remaining 1 teaspoon salt.

Over the pot, with a wide slotted spoon, scoop out a spoonful of batter and shake it lightly until it breaks into strands that fall into the water. The pieces of batter will congeal to form spaetzle; when the spaetzle float to the top of the water, remove them with the slotted spoon and drain on paper towels. Repeat until no batter remains.

Makes about 4-6 servings, 8 cups cooked noodles.

Note: Add spaetzle to any soup, serve it with any meat or chicken dish, or simply serve warm spaetzle plain, with butter or gravy or topped with cheese.