2 cups all-purpose Flour
1 tsp salt
3/4 cups of milk
1/2 cup fine dry bread crumbs
1/4 cup butter or margarine, melted
Stir together flour and salt.
Combine eggs and milk; stir into the flour mixture.
Pour batter into a colander with large holes (at least 3/16 inch diameter) or Spaetzle board
Hold colander over a kettle of boiling salted water.
Press batter through the colander to form the Spaetzle
Cook and stir 5 minutes.
Combine the bread crumbs and melted butter or sprinkle over Spaetzle.
Make 4 cups.
Bring 8 cups (2 l) of water with 1 tsp. salt to a boil in a large pot. Reduce to simmer. Place the Spaetzle Board on top of the pot over the simmering water. Pour a portion of the dough on the board. Using the plastic scraper, press the dough back and forth through the board into the simmering water. Remove the board and bring the water to a short boil. Reduce the heat. The button size dumplings will then float to the top of the water. Remove them with a slotted ladle and pour them into a warm bowl. Repeat the above process until all the dough is used up. The consistency of the flour grinds vary, so start with 1/3 cup of water and gradually add the remaining water only as much as is needed.
The batter must be thick and gooey. you can add fine chopped parsley and rosemary.
Cleaning: Just rinse after use and throw in the dishwasher.
Children love Spaetzle with apple sauce.
Leftovers are great fried or added to your favorite soup.
Spaetzle also freeze well for later use.
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