Spaetzle

Stir flour, eggs, salt, and ½ cup of water. Beat until batter is smooth and no longer adheres to the spoon. Add water as needed. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle-maker with large holes.

Bring a pot of salted water to a boil. If you have a spaetzle press, press the dough through the press and into the boiling water. If you do not have a press, place dough on cutting board and roll out. Cut dough into tiny noodles. Add noodles to boiling water. They cook quickly and are done when they float back to the surface. As the noodles finish cooking, remove them with a slotted spoon.

You can sauté the noodles in a Tbsp of butter before serving. Other suggestions: Serve with a brown gravy or beef stock.

If you don’t want to use the egg yolks, use the egg whites and add some yellow food coloring for a nice color.