Categories: Pasta, German 
      Yield: 4 servings 
  
    500 g  Flour (4 1/2 cups less 1            1 c  Water 
           -Tbsp)                                   Salt 
      5    Eggs                            
  
  Combine all ingredients and stir until the batter is smooth. One part at a 
  time, force through a spaetzle shaver and let drop straight into boiling 
  water.  As soon as the spaetzle rise to the surface, remove them with a 
  slotted spoon and rinse in warm water. 
   
  In olden days, the spaetzle dough was forced through a three- legged sieve, 
  by means of stirring.  This resulted in the so- called 'Knoepfle' (little 
  buttons).  Another method - more common in the Wuertemberg area - is to put 
  the dough on a wooden board and scraping off small slivers of dough, which 
  then results in elongated spaetzle, similar to the ones produced by a 
  spaetzle press. 
   
  Serves 4. 
   
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer 
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer) 
  Posted by:  Karin Brewer, Cooking Echo, 8/92