Spätzle

400 grams / 14 oz flour

3 eggs

½ to ¾ cup water

1 tsp salt

Fill a large pot half full of water and heat.  Mix together flour salt and eggs.  Start adding water ¼ cup at a time until mixture is shiny and globby.  If it doesn’t seem globby enough add another egg.  Press thru spatzle maker into boiling water.  Spätzle noodles are done when they float.  Transfer to big bowl of cold water with a slotted spoon.  Do in batches until dough is gone.

Spätzle Soup

½ package breakfast sausage links

2 cans beef broth

¾ cup apple juice or cider

½ tsp ground sage

1 large apple, chopped

½ cup fresh parsley, chopped

2-3 cups cooked spätzle

With kitchen shears or a sharp knife, cut sausage links into ³/₄ inch pieces. Fry sausage pieces in a medium saucepan for 2-3 minutes. Add the beef broth, apple juice, spätzle, sage and chopped apple. Heat to boiling. Turn off, stir in parsley and serve.