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“I serve these with sauerkraut and weisswurst or beef stroganoff.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Fill a large saucepan with water, add oil and bring to the boil.
  2. Sift the flour and salt and make a well in the centre.
  3. Beat the eggs, and water together adding to the flour and beat until you have a smooth mixture.
  4. The dough is then pushed through a spaetzle press into the boiling water. I don't have a spaetzle press but use a potato ricer with a large holed disc and swirl it over the pan of water. This works better than if you hold the ricer still.
  5. The spaetzle float to the top when cooked, lift out and drain before placing into a warmed dish.
  6. Melt the butter and pour over the spaetzle.

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