Noodle Batter:

1½ cups all purpose flour
2 eggs
1/2 tsp. salt
1/2 cup water

To Cook the Batter:

2 quarts of water (for boiling)
2 tsp. salt (for the boiling water)

In a medium bowl, stir by hand until batter is smooth. It will lie thick enough to creep to the edge of the bowl when poured. In a saucepan, heat water. Tip bowl so that batter is near the edge. Push off a teaspoon of batter with a sharp knife or spatula, letting it drop into the rapidly boiling water. Repeat until half of the batter has been used.

Dip the knife into boiling water often to prevent sticking the batter from sticking, or use a non-stick spatula.

Boil spaetzle gently for about 5 to 8 minutes; test a spoonful to see if they are tender, then remove to a warm bowl when done. Repeat with other half; drain well.

Meanwhile, in a small sauté pan, heat 1/2 cup of butter until melted and allow to toast ever so slightly (do not brown). Pour melted over Spaetzle and mix gently. Serve hot.

Spaetzle should be light and fluffy. Test the spaetzle when the first ones have cooked. If they are not light, add a small amount of water to thin out the batter.

Variations: Sometimes we use half sour cream and half water in place of all water. If you like the taste of garlic, you can put sliced garlic in the browning butter sauce. These noodles go well in soup.

Submitted by: Belle