Grandmas Spaetzel

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   1) Put the flour in a mixing bowl.

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   Make a well in the flour and add the egg and vinegar.

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   Combine.

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   Add water a tablespoon at a time until dough comes together and becomes elastic (amount of water may vary depending on the size of the egg).

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   2) Cut* noodles into a 2-quart pot of salted water that has achieved a rolling boil.

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   3) Noodles should float to the top when they are done.

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   Cook at a rolling boil for 7 minutes.

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   Drain and serve.

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   *Cutting noodles refers to placing the sticky elastic dough on a plate or cutting board and cutting pieces of the dough off into the pot of boiling water.

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    Use a sharp chefs knife dipped into the boiling water so it becomes hot.

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    Cut the dough away from you and scrape off into the water.

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    The pieces should be about the size of your pinky fingers first knuckle and no bigger than the second knuckle.

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    The noodles grow, so any bigger and they could become tough in the center.

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    Variations: 1) Put the above spaetzel dough through a potato ricer.

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    2) Make a dryer dough (only 2 Tablespoons of water) and grate the noodles on the largest setting of a box grater (my grandmother used to do this for her chicken soup).

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    Possibilities: I like to add spices to the basic dough recipe.

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    I enjoy adding an eyeballed amount of paprika and cracked pepper when I cut the noodles into paprikash.

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    I also enjoy adding fresh herbs depending on what Im trying to achieve.

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    For instance if making a noodle and tomato salad, I finely chop rosemary into the dough.

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    If Im just doing a quick saute with the noodles in butter, I punch it up with a little nutmeg in the dough or chopped sage.

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    Chopped chives would be excellent also.

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    The skys the limit.

* Per serving · 4 servings · Values may vary.