Koettbullar (Swedish Meatballs)
INGREDIENTS:
500 g Flour (4 1/2 cups less 1 1 c Water
-Tbsp) Salt
5 Eggs
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.
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.