Spaetzle
Spaetzle (German: Spätzle) means literally translated "little sparrow" and is a Swabian specialty from Germany. It is made from flour, eggs, water, and salt. There are different techniques to make spaetzle, such as using a spaetzle-maker or spaetzle-press. The original technique is to use a kitchen board and a grater. Spaetzle are served as side dishes with a sauce to meat or as main menu with cheese and onions.
500 g flour
5 eggs
150–200 ml water
Salt
Combine all ingredients using hands or an electrical mixer.
Add enough water to make a dough that is slightly sticky, but still elastic and stiff.
Beat long enough for bubbles to rise.
Boil a large pot with salted water.
If using only a board, sweep a spoon of dough over the kitchen board with the grater. Cut/grate small pieces of the dough with the grater into the hot water. If using a spaetzle-maker, put a spoon of dough into the maker and press through the holes into the water. The spaetzle are done when they rise and swim on the water surface.
Remove spaetzle from the water with a slotted spoon and put into a lightly oiled bowl.