Spaetzle (Sptzle) Recipe

2 cups all-purpose flour

1 teaspoon salt
2 eggs
3/4 cup milk
Stir together the flour and salt. Combine eggs and milk; stir into the flour mixture.
Pour the batter into the Sptzle Hex and place it on the lip of a large saucepan or pot
(with a diameter of at least 20 cm or 8 in) of boiling, salted water. Turn the crank with
one hand, keeping the Sptzle Hex gently in place with the other.
Take care to let the extruded pieces of dough (the Sptzle) fall into the slightly
bubbling water and let them cook for approximately 2-3 minutes. Generally, Sptzle
swimming on the surface are sufficiently cooked and may be gathered with a large
slotted spoon, drained and placed into a serving dish. Stir in some melted butter or
margarine to keep the Sptzle from sticking together and garnish with some bread
crumbs. Makes about 4 cups of Sptzle, which is sufficient as a side dish for 2-3
people.
Serve with nearly any meat dish. Sptzle is great with gravy, sauces or just plain.

As a delicious variation to the above recipe, scoop the Sptzle out of the boiling water
and arrange in alternate layers of grated cheese and fried onions in a pre-heated dish.
This is the Aaltonen family favourite!