Prep 10 mins
Cook 4 hrs
My grandmother used to make spaetzle. This is a family recipe, great with butter and cheese, stews, etc....like pasta
- beat egg and water with fork and keep adding flour and beating with fork until dough is not too soft and not too hard (don't you love this description!?) - let stand covered in the refrigerator for a few hours, cook for 15 minutes in boiling water. when you cook it, either cut up on a cutting board, or put through a strainer or pasta maker to get small pieces.
- "not to soft and not to hard" -- hmmm -- means no longer runny or watery, but not so stiff that you can't mix it. When it starts feeling stiff to mix, it is probably enough flour.