Recipe Name:	Spaetzle	Difficulty:	Easy
Source:	Multiple	Serving Size:	6
Ethnicity:	American	Comments:
Base:	Other	This is German. Adjust quantities for how much you need
Course:	Side Dish
Preparation Time:	0-10 Minutes

Ingredients: 2 1/2 Cup(s) Flour 1 1/2 Cup(s) Water (maybe not all will be used) 3 Each(s) Large Eggs 1 Pinch(s) Salt 2 Tablespoon(s) Butter

Directions: Put the flour in the bowl and stir in the eggs. It's going to be pretty dry. Add water a little at a time. Keep mixing until it's a little softer than pasta doe would be. If it won't easily run through the spaetzle strainer then go back and add more water to soften a bit more. Nearly fill up a 4-8 quart pot with salted water and bring it to a boil. Scoop the doe, a cup or so at a time, into the spaetzle strainer. I used a mandarin strainer that has largish holes and pushed the doe through that a rubber spatula. If the doe doesn't push through very easily then it is too thick. Do it in batches, leaving the doe in the water about 3 minutes each time. The dumplings will float when it is done and you can then scoop it off the top with a slotted spoon into the serving dish. After you are done cooking it, melt the butter into the dumplings.