Every year on the anniversary of my father's death I celebrate his life with a Hungarian feast. I made these to go along with Recipe #311932. The dough was much too stiff to go through the colander holes, large as they were. I ended up dropping in sticky bits with my fingers, which gave the spaetzel an interesting shape, but was time consuming. I would cut back on the flour to maybe 2 1/4 - 2 1/2 cups and add a bit more salt. I cooked them in boiling broth, but had a cooked them in plain water they would not have had as much taste to them. I'm going to try this again and tinker with the recipe.
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