INGREDIENTS

2 cups all-purpose flour

2 teaspoon salt

1 teaspoon ground pepper

4 large eggs

1/2 cup milk (or maybe a tad more or less)

Unsalted Butter

METHOD

• Place a bowl in the warmer drawer.

• Place a large pot of water over high heat and bring to the boil.

• Place the flour, salt and pepper into a large bowl and stir well to mix.

• Beat the eggs well and mix with ¼ cup of the milk.

• Add the egg/milk mix to the flour and stir.

• Add more milk little by little as you stir to get a smooth batter that is not runny.

• When the water is boiling, place a spaetzle-maker over the water and ladle about a third to a half cup of the batter into the hopper.

• Rub the hopper back and forth over the grate until the hopper is empty.

• Leave the spaetzle in the boiling water for a minute or so until all float on the surface.

• Using a sieve, scoop the spaetzle out of the water, let them drain briefly, and then dump into the bowl making an even layer.

•Drop two-or-three small pieces of butter into the spaetzle and stir gently to mix.

• Return the bowl to the warmer drawer.

• Repeat the filling of the hopper, rubbing, boiling and transferring over and over until all the batter is used.

Serve immediately.