Spaetzle the Natural Way

by Ursula

The most tender spaetzle are made by smoothing the batter 1/4 inch thick on a wet wooden cutting board and cutting them 1/4 - 1/2 inch thick across the cutting board so that they are 3-5 inches long, into boiling water with a long, sharp knife. Spaetzle formed through a colander are usually a much tougher consistency from my experience.

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