Spatzle

3 cups sifted all purpose flour 1 tsp. salt
Dash of ground paprika
Dash of ground nutmeg

4 eggs slightly beaten
3⁄4 cup water (more or less)
Boiling salt water
Spatzle dough should have the consistency of noodle dough. Or if you wish, you can make it thinner and force it through the holes in a colander directly into boiling water. Combine flour, salt and spices in a mixing bowl. Add eggs and 1⁄4 cup water and beat until batter is thick and smooth. Gradually add more water until the dough becomes thicker and comes away from the sides of the bowl. Knead dough until smooth. Cover and let stand in bowl for 30 minutes. Dampen cutting board with water and place dough on it. Flour rolling pin and roll out dough to 1/8 inch. Thick Or roll dough with hands into long thin (1/4 in. diameter) strands. With a sharp knife cut off thin slices of dough, adding water to the kettle as necessary. Melt butter and pour over Spatzle in serving dish. Garnish with parsley and serve while hot. Makes approximately 6 Servings.

~Henrike W. Bevan

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