Spatzle

Yum... German dumplings...

Spatzle
4 c flour
1 tsp salt
1 c water
1 c milk
3-4 eggs, slightly beaten
herbs/spices

Bring a big pot of water to a rolling boil.


Whisk together the dry ingredients. Add the wet ingredients to the bowl.


Whisk the eggs in the corner of the bowl, if you haven't already beaten them slightly.


Whisk everything together. (It should look like a thick pancake batter.)


Drop a cup of batter into the spatzle machine, or push the batter through a metal colander.


When the dumplings rise to the top of the pot, remove them with a slotted spoon. Continue with the rest of the batter, cooking approximately 1 cup at a time.


If you'll serve the spatzle immediately, transfer the dumplings to a bowl and toss with butter to keep them from sticking together. If you'll serve them later, you can layer them in a casserole dish with cheese (e.g., swiss or gruyere), herbs/spices, and/or meat (e.g., bacon or sausage) - then bake before serving to ensure that everything is warmed through.

Enjoy!