500 g (1 lb., 2 oz.) flour
6 eggs
Salt

Mix the flour with the 6 eggs, 4 tablespoons of water and a pinch of salt, and beat until bubbles begin to appear on the surface. Then force this dough with the hand into boiling salt water through a sort of colander with big holes, specially made for galuska or spaetzle.

Boil the galuskas until they rise to the surface of the water. Then lift them out with a strainer. Too many may not be boiled at a time, and care must be taken to lift out all the galuskas that are done, for if any remain in the water too long, they will become soft and watery.

Rinse galuskas in cold water to prevent them from sticking. Drain and throw them into hot lard or butter. If necessary, add salt before serving.