Jutta's Traditional German Spaetzle With Sauerkraut.

Um Safia's Note:

What could be more delicious than speatzle or sauerkraut? I'll tell you -- Spaetzle with Sauerkraut of course!!! This is the traditional version & is so tasty! Posted for ZWT 4.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 15 ml vegetable oil
• 530 g all-purpose flour
• 20 g salt
• 8 large eggs
• 235 ml water
• 1 (14 ½ ounce) can sauerkraut (or 14.5 oz of homemade)
• 115 g butter
• 25 g plain breadcrumbs

Directions:

1. Fill a large pot with water, add oil, and bring to a boil.
2. Place flour in a large mixing bowl and make a well in the middle. Add salt, eggs, and water and beat the dough until smooth and bubbly. The dough should have a thick consistency.
3. Fill a spaetzle press with the dough and squeeze into the boiling water (You may use a colander to push the dough through or a wooden cutting board and scrape dough little by little with a knife into the water).
4. When the spaetzle float to the top of the pot, drain them. Place half of the spaetzle in a glass baking dish and add a layer of sauerkraut on top. Add another layer of spaetzle and sauerkraut. Cover the pan to keep the dish warm.
5. In a separate pan melt the butter and add breadcrumbs just long enough to moisten them. Top the spaetzle with the breadcrumbs.
6. Place in a preheated oven at 200 C for 15 minutes.
7. This is also delicious reheated the next day with a little bit of butter.