4 cups flour
4 eggs
1 tsp. salt
1/2-3/4 cup water

On a clean work surface or pastry board, measure out 4 cups flour in the shape of a mountain. Make a well in the center of the flour and add the eggs, salt, and water. Using the tips of your fingers, quickly work small amounts of the flour from the inner walls of the well, stirring flour into the center and mixing until a stiff dough (paste, for "pasta") is achieved. If dough is too sticky, add a little flour.

Knead dough until smooth. Sprinkle with a few drops of water, if needed. Place dough under a bowl on work surface and allow to rest for 20-30 minutes.

Clean work surface (a dough scraper works nicely, or you can use the straight edge of a spatula). Bring a large pot of water to a boil. Add 1 tablespoon salt when boiling starts.

Sprinkle clean work surface lightly with flour. Roll dough out thinly and cut dough into small bits using a sharp knife. Or use a pasta roller and noodle slicer, if desired. Sprinkle dough lightly with flour before rolling.

Drop spaetzle into boiling salted water. When they are done, they will rise to the surface. Scoop them off the top with a slotted spoon or skimmer. Serve with melted butter. Add a dollop of sour cream, if desired. Sprinkle with parsley flakes and a dash of paprika.

Variations: If you add less water for a stiffer dough, you can use the coarse side of a grater to to make spaetzle bits (just grate the dough) spaetzle bits are especially good in chicken broth or soups! If you add more water to the dough and make a very soft or liquid dough, you can use a colander with very large holes or a special spaetzle maker to drop dough into the boiling water.

Spaetzle and Cheese:

Arrange alternate layers of cooked spaetzle, 1 cup grated yellow Cheddar cheese, and sliced roasted onions in an ovenproof casserole dish. Sprinkle top with cheese, then with 1/2 cup of bread crumbs. Sprinkle evenly with melted butter and paprika.

Bake at 375°F until cheese melts and is bubbly golden.

Submitted by: CM