Biergarten Spatzle

1. 1

   Mix the all-purpose flour and semolina (corn meal) flour together then add the salt and incorporate well.

2. 2

   Mix in the water and eggs until you have a firm but wet consistency.

3. 3

   In a 10 quart pot, fill 3/4 quarters full with water add 2 tablespoons of vegetable oil and bring to a boil.

4. 4

   Using a spatle press or a large-holed colander press the spatzle dough through the holes.

5. 5

   Do this in small batches as not to over-crowd the pot of water.

6. 6

   The spatzle will be cooked when it floats to the top of the water.

7. 7

   This happens very quickly.

8. 8

   Remove each batch from the water with a slotted spoon into a bowl/container with a top over it to keep it warm.

9. 9

   Drain any excess water from the cooked spatzle.

10. 10

    Saute the cooked spatzle in a pan with butter, until it begins to turns golden brown and slightly crunchy.

11. 11

    Salt and pepper to taste and garnish with parsley.

No additional tips available.