Ingredients
Yield: 4 servings
- 4 eggs
- ½ cup water
- 2 ½ cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons cooking oil
SidesVegetarianPareveQuickEastern Europe
Preparation
Step 1
In a medium mixing bowl, whisk the eggs. Add the water and stir in the flour and salt. Mix well until the mixture becomes a pasty, sticky dough.
Step 2
Fill a medium pot halfway with water and bring to a boil over a high heat. Add the oil.
Step 3
Set the spaetzle maker atop the pot of boiling water. Gently force the dough through the perforations in the spaetzle maker into the boiling water.
Step 4
When all the dough has been cut into the boiling water, continue cooking it for another 2 to 3 minutes. The spaetzle is done when it floats to the top.
Step 5
Strain the spaetzle and rinse in cold water.
Step 6
Serve with chicken paprikash.
Recipes adapted from Recipes from Auschwitz by Alex Sternberg.
