Spätzle German Egg Noodles

Spaetzle(literally translated from German language as (little sparrow). The dough typically consists of just flour, eggs, and a bit of salt. It can be firm enough to be cut into small thin pieces or batter-like, which can be pressed into a boiling salted water via colander or a special Spätzle press or maker.
There are two kinds of Spätzle: button-shaped/Knoepfle and elongated noodle alike. Spätzle is not only just popular in Germany, but also in Austria and Switzerland. Spätzle is eaten as a side dish and usually served with gravy or other desired sauces. Of course you can try making flavoured Spätzle, herb?paprika?cheese? Just give it a try. And I LOVE to stir-fry the plain Spätzle with some vegetables(like cabbages, onions or sweet peppers) in red chilli oil, just giving it a spicy touch. Find Monday Mouthful Spätzle by Chef E and Mindy .

200 g German #1050 flourangiesrecipes 1/4 tsp Salt 2 Eggs, large 2-3 tbsp Warm water 1 tsp Salt 5 cup Water

1. Stir together eggs, 1/4 teaspoon of salt and flour in a mixing bowl. Gradually add water to make a thick but smooth batter.
   
2. In a large pot bring 5 cups of water and one teaspoon of salt to a boil. Set the Spaetzle maker over the pot. Scoop the batter in and crank the handle to have the button-shaped Spaetzle fall into the boiling water.
   
   
3. Boil gently for a few minutes till they float to the top of the water. Remove them with a slotted ladle and toss with a little butter. So that they won't stick together. If you prefer stir them with some chilli oil and vegetable shreds. Another way to prepare them is to bake them with grated cheese and onion.