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Mon April 28, 2014
Food Friday Recipe: Chef Ewald's Spaetzle
1½ cups flour
4 large eggs
1. Make a smooth, tough dough, using wooden spoon by combining flour, eggs, a little olive oil, salt, pepper, onion powder and dried parsley (for color). Beat until proper consistency is reached.
2. Spread portions of dough on wooden (Spaetzle)-board and scrape with knife or spoon, small slivers of dough into boiling salted water.
3. Soon after the Spaetzle rise to the surface of the water, remove them with a skimmer, rinse and strain in colander to drain.
Spaetzle can be used immediately, or saved in the refrigerator to be reheated later. To reheat, use a little shortening or oil in a shallow pan and saute.
Optional - If used immediately, melt some butter, saute breadcrumbs and pour over serving dish of Spaetzle.