Spaetzel

Recipe Ingredients

2 cups	125g / 4.4oz	Flour - sifted
2		Eggs
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Cold water

Recipe Instructions

Sift the flour into a bowl and make a well in the center. Drop the eggs, salt and water into it. Work into the flour with the hand and knead until the dough leaves the sides of the bowl. Knead on a board until smooth and elastic. Divide the dough in four pieces and roll into pencil-thin strips. Cut into 1-inch pieces and drop into boiling salted water. Cook until they rise to the surface. Drain. Serve hot with meats. Serves 6 to 8.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.