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1
Spatzle are prepared in many different shapes: there is the round button-shaped variety where the dough is stirred through the holes of a Spatzle sieve, or the oblong, Swabian kind, where the Spatzle are cut with a scraping motion from a board, or are made with the help of Spatzle slicer or press.
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Sift flour and salt into a bowl.
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Add egg and mix.
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4
Add water gradually until batter is stiff but smooth.
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Press dough flat on a plate or floured board.
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With a sharp knife, scrape small pieces of dough off and drop into boiling salted water.
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There should be only one layer of Spatzle at a time in cooking water.
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Boil gently 5 to 8 minutes, or until you try a few and find them done.
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Remove from water with perforated spoon and drain.
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Spatzle may be served in pea, lentil or tomato soups, or as a side dish with meat or game.
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In the latter case, hot melted butter is usually poured over them just before serving.
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They may also be saut ed in butter until bright golden color.
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Toasted breadcrumbs or grated parmesan cheese may also be sprinkled over them.
