6 servings

4 whole eggs

2 egg yolks

3 cups flour

1 cup milk

1/2 teaspoon salt

1 1/2 teaspoons melted butter for dough batter

3 oz. butter saute spaetzle

Whisk together in an bowl eggs with milk and mix

with flour in a food processor , until batter is smooth.

Check for right firmness.

If too soft, spaetzle will be too long and too thin.                                         colander:

If dough is too firm. dough will be difficult to press through corander.

Bring one gallon water and 1 tablespoon salt to a boil.

Press the dough through a colander into boiling water.

Boil the spaetzle for 3 minutes until done.

Using a mesh strainer, dip the spaetzlr out of the pot

and plunge it into water with crushed ice.

Rinse them in cold water and dry the spaetzle before finishing them

in hot brown butter, until slightly crisp.

Sprinkle with salt and pepper, and garnish with chopped parsley

Rudi Lechner
Rudi Lechner's Restaurant - Houston, Texas
http://www.rudilechners.com

Would you like the recipe for one of Rudi's specialties?
Drop us an email and we'll post it here within the week!

info@rudilechners.com