Jeff Rupert's Spätzle
This recipe is from Jeff Rupert's mother.
- 18 oz (weight) flour
- 5 eggs
- ½ to 1 cup warm water
Stir ingredients thoroughly and beat with a cooking spoon until dough is malleable and forms bubbles. Make sure that dough does not become too solid. To make Spätzle lighter, use mineral water instead of tap water. Another variation is to use milk instead of water or add a little oil to the mixture.
Fill pot with water. Add some cooking oil and lots of salt and bring to boil.
Press dough gently through Spätzle grater pushing the dough pan backwards and forward across grater plate. Briefly boil Spätzle and then remove from water using slotted spoon.