| 1 | In a large mixing bowl, combine all ingredients except butter, adding enough liquid so that batter is the consistency of a thick crepe batter. |
| 2 | With a wooden spoon or spatula, beat batter in a circular motion, to incorporate as much air as possible into the dough (about 5 minutes). |
| 3 | Allow dough to rest 10 minutes, then beat again another 5 minutes. |
| 4 | Bring lightly salted water (or stock) to a boil. |
| 5 | Turn heat down so water just simmers. |
| 6 | Using a large-holed colander, vegetable mill, spatzle cutter or a pastry bag, drop small bits of dough into simmering liquid. |
| 7 | (if using colander, press batter through holes. |
| 8 | With pastry bag, break off small bits with a knife; or place a flat, large-holed cheese grater over top of pot and press batter through the openings with a spatula). |
| 9 | When cooked, spatzle will rise to the surface (about 5 minutes). |
| 10 | Remove with a slotted spoon, rinse under cold water and drain well. |
| 11 | (to keep ahead of time, place spatzle on a damp towel and refrigerate, up to a day or two). |
| 12 | To reheat, place butter on a large baking pan and place in moderate oven to melt butter. |
| 13 | Spread spatzle on pan and toss to coat with butter. |
| 14 | Heat, uncovered, in 350°F. oven until golden brown and slightly crisp. |
| 15 | Or saute in butter. |
| 16 | Good served with veal or pork chops and sour cream gravy |
