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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.
