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Print this Recipe    Spaetzle 13

Swabian Spaetzle Noodles

3 cups flour
2 eggs
1 to 2 cups water

Put the flour in a mixing bowl and make a well in the center.
Break the eggs into the well and scramble them up. Add about 1/2
cup of water to eggs and stir and beat into the flour, using a
wooden spoon. Continue to add small amounts of water to the batter
and beating using a chopping motion with the spoon until you get
large bubbles forming in a thick, rubbery batter. (Traditionally
this was the man's job since it's darn hard work and takes a fair
amount of time).

Bring a large pot 2/3 full of salted water to a full boil. Take
a flat steel cookie sheet and put a clump of 1-2 heaping TBS of
batter near edge of sheet. Using the back of flexible knife, scrape
shreds or strings of batter from the edge of the sheet into the
boiling water. When the spatle float to the surface, they are
done. Remove the spatle with a slotted spoon and let drain in a
colander lined with a dish towel.

Serve with a gravy or with butter and salt. They may be stored
overnight in the fridge and reheated with a little water in the
microwave or in a frying with some butter.

My grandmother was from Germany and taught me (because I liked them
so much) how to make the German noodles from Swaben, the area around
Stuttgart. These differ from the more well known version that she
called "Schweizer Spatle" which are made from a much thinner batter
and with baking soda/powder?

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