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These thick noodles are not difficult to make, but you may need help with a step: one person to hold the colander while the other presses the dough through the holes.


  • 2 cups flour
  • 3 eggs, beaten
  • 1/2 to 3/4 cup milk
  • Salt and pepper to taste


Place flour in mixing bowl. Add eggs and mix until blended. Slowly add milk, mixing constantly, to form a stiff dough. Sprinkle with salt and pepper. Fill a soup kettle QA full of water and bring to a boil. Hold colander over kettle (wear heavy, long mitts to avoid burns from steam), pour spaetzle dough into colander, and press through the holes with a rubber spatula, forcing spaetzle into boiling water. When noodles rise to the surface, they are done. Drain, spoon into a bowl, top with butter, and serve with stew or goulash.

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