Spaetzle

A Starch For The Colder Weather

Pasta and potatoes can both be made into light and delicate dishes. Spaetzle are dense and filling, and they're not about to let themselves be turned into anything else. But at this time of year, they can go very well with some chops or schnitzel.

Mix all the flour and salt. Beat the eggs and combine them with half a cup of the water. Mix all to make a dough that should be smooth and elastic. If it's too stiff, add some more of the water. Put the dough on a large, greased dinner plate and hold it above a pot of boiling salted water. Push small pieces of the dough off the edge of the plate and into the water. They will sink when they hit, and rise to the top when they're done. Don't cook more at one time than will make a single layer on top, and take them out with a skimmer as they are done and place them in a colander to dry. 

When all the spaetzle are cooked, place them in a hot pan with the butter and sauté them. When they are almost done, throw in the bread crumbs, turn up the heat and cook, stirring constantly, until the crumbs are brown.