Spaetzel

6 servings

Ingredients

Quantity Ingredient
2 cups Flour -- sifted
2 Eggs
½ teaspoon Salt
2 tablespoons Cold water

Directions

Sift the flour into a bowl and make a well in the center. Drop the eggs, salt and water into it. Work into the flour with the hand and knead until the dough leaves the sides of the bowl. Knead on a board until smooth and elastic. Divide the dough in four pieces and roll into pencil-thin strips.Cut into 1-inch pieces and drop into boiling salted water. Cook until they rise to the surface. Drain. Serve hot with meats. Serves 6 to 8. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.

(c) 1958 Recipe formatted for MasterCook II by: Joe Com Recipe By : Jennie Grossinger - "The Art Of Jewish

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