1. In a large bowl, combine the flour with the eggs, salt, pepper, and warm water. 2. Beat hard with a wooden spoon to form a thick, smooth batter. 3. Continue beating for 5 minutes. 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. 5. Let the dough rest, covered, for 15 minutes. 6. Bring the salted water to a boil. 7. If you are using a spaetzle mill, simply push the dough through it into the boiling salted water. 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. 9. Make sure that the water is at least 8 inches below the colander or the dough will simply congeal from the steam. 10. Use a large wooden spoon to press the dough through the holes in the colander into the water. 11. A third alternative is to add a little more flour to the dough (about 1/2 cup) to stiffen it. 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. 13. Boil the spaetzle for 4 minutes. 14. Drain in a large colander, and rinse briefly under cold running water. 15. Drain. 16. *Melt the butter in an ovenproof skillet. 17. Saute the spaetzle for 3 to 4 minutes, then place the skillet in a 350°F. 18. oven and bake for 10 minutes. 19. Serves 6 to 8. 20. NOTES AND VARIATIONS:*You can make the spaetzle ahead up to this point. 21. Spread them out on a kitchen towel and cover them with a damp towel. 22. They will keep for several hours. 23. The Dumpling Cookbook. ---------------------------------------------------------------------------
Nutrition
Ingredients
