Tiny German Dumplings Spaetzle

1. 1

   In a large bowl, combine the flour with the eggs, salt, pepper, and warm water.

2. 2

   Beat hard with a wooden spoon to form a thick, smooth batter.

3. 3

   Continue beating for 5 minutes.

4. 4

   This should be done rather energetically, by scraping the dough toward you with a regular rhythm, so as to incorporate as much air as possible.

5. 5

   Let the dough rest, covered, for 15 minutes.

6. 6

   Bring the salted water to a boil.

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   If you are using a spaetzle mill, simply push the dough through it into the boiling salted water.

8. 8

   If you do not have a mill, balance a colander (the largest you own) on the rim of the pot in which the water is boiling.

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   Make sure that the water is at least 8 inches below the colander or the dough will simply congeal from the steam.

10. 10

    Use a large wooden spoon to press the dough through the holes in the colander into the water.

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    A third alternative is to add a little more flour to the dough (about 1/2 cup) to stiffen it.

12. 12

    Remove the dough to a floured board and with a sharp knife slice it into strips about 1/4 inch wide and 1/2 inch long.

13. 13

    Boil the spaetzle for 4 minutes.

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    Drain in a large colander, and rinse briefly under cold running water.

15. 15

    Drain.

16. 16

    *Melt the butter in an ovenproof skillet.

17. 17

    Saute the spaetzle for 3 to 4 minutes, then place the skillet in a 350u00b0F.

18. 18

    oven and bake for 10 minutes.

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    NOTES AND VARIATIONS:*You can make the spaetzle ahead up to this point.

20. 20

    Spread them out on a kitchen towel and cover them with a damp towel.

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    They will keep for several hours.

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    The Dumpling Cookbook.

* Per serving · 4 servings · Values may vary.