John Ernst Cafe's Spätzle

2 tablespoons salt
4 eggs
1/2 cup cold water
3 cups all-purpose flour

Fill a 4-to-6-quart pot two-thirds full of water and add the salt. Bring to a roiling boil.

To make the batter, combine the eggs and cold water with a whisk. Add the flour 1 cup at a time, blending each cup thoroughly with a wooden spoon.

If you have a spätzle mill, mill the batter into the rapidly boiling salted water. If not, place the batter in a strong plastic bag. Snip one corner of the bag, forming a hole the diameter of a pencil. Carefully squeeze the batter into the boiling water through the bag. Bring the water to a boil. Simmer 1 minute.

Drain into colander and serve immediately with butter.


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