1 cup flour (1/4 lb.)
1/3 to ½ cup of water or milk
1 egg
1 teaspoon salt

Beat well with spoon until batter has tiny air-bubbles. Rinse a spaetzle press with COLD water before filling (also rinse before refilling, when making lager quantities).

Press batter slowly into 3 quarts of boiling SALTED water, holding the press 2 to 3 inches above the water to make SHORT noodles or 4 to 5 inches away for LONG noodles. As soon as noodles rise to the top, drain well and rinse in hot or cold water. For easy clean-up, rinse the spaetzle maker immediately after use with cold running water.

Never put press on hot plate (noodle dough may cook on).

Serve spaetzle dressed with melted butter, or sauté briefly before serving and sprinkle with fresh minced parsley. Or add to any soup or broth.

Submitted by: CM