Spaetzle

Adapted from The New Doubleday Cookbook

3 cups all-purpose flour
1 1/2 teaspoons salt
3 large eggs, beaten
1 cup cold water

Sift flour into a large bowl. Add salt. Make a well in the center. In another bowl whisk together the eggs and water. Add to dry ingredients and beat with spatula until smooth and elastic.

Push batter through spaetzle maker into a large pot of boiling salted water and cook, uncovered, just until spaetzle is firm, floats to the top and no longer tastes of raw flour, about 3 to 5 minutes. Drain spaetzle well before using.

Yield: Yield: 4 to 6 servings
 

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