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1
In a large bowl, combine the flour with the eggs, salt, pepper, and warm water.
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2
Beat hard with a wooden spoon to form a thick, smooth batter.
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3
Continue beating for 5 minutes.
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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.
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5
Let the dough rest, covered, for 15 minutes.
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6
Bring the salted water to a boil.
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7
If you are using a spaetzle mill, simply push the dough through it into the boiling salted water.
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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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9
Make sure that the water is at least 8 inches below the colander or the dough will simply congeal from the steam.
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10
Use a large wooden spoon to press the dough through the holes in the colander into the water.
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11
A third alternative is to add a little more flour to the dough (about 1/2 cup) to stiffen it.
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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.
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13
Boil the spaetzle for 4 minutes.
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14
Drain in a large colander, and rinse briefly under cold running water.
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15
Drain.
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16
*Melt the butter in an ovenproof skillet.
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17
Saute the spaetzle for 3 to 4 minutes, then place the skillet in a 350u00b0F.
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18
oven and bake for 10 minutes.
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19
NOTES AND VARIATIONS:*You can make the spaetzle ahead up to this point.
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20
Spread them out on a kitchen towel and cover them with a damp towel.
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21
They will keep for several hours.
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22
The Dumpling Cookbook.
