Flour and egg dumplings. Boil and drain and eat with a sauce or add directly to soup and leave them in.
- 3 c Flour
- 4 Eggs
- 1 tsp Salt
- ¼ c Warm Water
- *Add flour or warm water as needed to get the perfect consistency for your method.
Pour Flour into large mixing bowl
Lightly beat eggs
Mix Salt into Eggs
Add Egg to Flour and beat until smoothly mixed
Add Warm Water until desired consistency it achieved
Fill large pot halfway with water and bring to light boil
Using your desired method, form dumplings and drop into water
Allow to cook until all dumplings are floating freely
Move to serving dish with skimmer or slotted spoon
Repeat for remaining dough
Drain excess water from serving dish before serving
Spoon small amounts and push directly into water.
Roll and cut to desired size. (May need additional flour)
Use a spaetzle maker.