These small dumplings originated in Europe as refined substitutes for peasant-style whole-grain dishes. Spatzle were considered luxury foods during the early Middle Ages. In Pennsylvania Dutch they are called "Oiergneppplin" in Ohio the German descendants called them "Scheptzel."
These can be made as a side dish and topped with some garlic and butter or dropped into soups to add body and flavor. These noodles are hearty and will fill all those empty stomachs with leftovers to spare.
3 1/4 cup flour
1 tsp. salt
3 eggs, slightly beaten
I cup water
Put flour in bowl and make well. Put salt, eggs, and 1 cup water into well and mix thoroughly. Put spoonfuls on spatula and snip of pieces with a knife by dropping them into boiling salted water or soup. As dumplings rise to the top, scoop out with slotted spoon and put into a covered bowl to keep warm until all are made.
You can also fry some onions with butter and toss with noodles.
These can be made as a side dish and topped with some garlic and butter or dropped into soups to add body and flavor. These noodles are hearty and will fill all those empty stomachs with leftovers to spare.
3 1/4 cup flour
1 tsp. salt
3 eggs, slightly beaten
I cup water
Put flour in bowl and make well. Put salt, eggs, and 1 cup water into well and mix thoroughly. Put spoonfuls on spatula and snip of pieces with a knife by dropping them into boiling salted water or soup. As dumplings rise to the top, scoop out with slotted spoon and put into a covered bowl to keep warm until all are made.
You can also fry some onions with butter and toss with noodles.
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