Spaetzle

Ingredients

Ingredients
2 C	all-purpose flour
1 t	salt
2	eggs
¾ C	milk

Preparation

Stir together the flour and salt. Combine eggs and milk; sir into the flour mixture. Pour the batter into the Spatzle Hex and place it on the lip of a large saucepan or pot (with a diameter of at least 20 cm or 8") of boiling, salted water. Turn the crank with one hand, keeping the Spatzle Hex gently in place with the other.

Take care to let the extruded pieces of dough (the Spatzle) fall into the slightly bubbling water and let them cook for approximately 2-3 minutes. Generally, spatzle swimming on the surface are sufficiently cooked and may be gathered with a large slotted spoon, drained and placed into a serving dish. Stir in some melted butter or margarine to keep the spatzle from sticking together and garnish with some bread crumbs.

Makes about 4 cups of spatzle, which is sufficient as a side dish for 2-3 people

serve with nearly any meat dish... great with gravy, sauces or just plain

as a delicious variation to the above recipe, scoop the spatzle out of the boiling water and arrange in alternate layers of grated cheese and fried onions in a preheated dish. Thanks to the Aaltonen family.