Späetzle, Spätzle, Spätzli or Knöpfle are a small, tender egg dumpling that is found throughout Northern Europe.  This particular recipe comes from the Swiss branch of my family.  They are a bit tedious to make, particularly if you don’t have a  Späetzle maker, but they are well worth the effort.  They make an excellent accompaniment to many traditional European dishes, either served with sauce or gravy or just buttered and sprinkled with fresh herbs.

2 cups all-purpose flour

2 eggs, beaten

1 tablespoon olive oil

Cold water

Blend flour, eggs, and olive oil together in a bowl with enough cold water to form something between a very thick batter and a very thin dough.  Mix well and set aside.

Bring a pot of water to a slow simmer.  Place 3 or 4 tablespoons of the batter/dough in a colander with holes that are about ¼ inch in diameter.  This is because I am assuming you don’t have a Späetzle maker.  Using the back of a wooden spoon, push the batter/dough through the holes in the colander and allow to drop into the simmering water.  Poach the dough for about 2 minutes, then use a slotted spoon and remove to a bowl and add a few drops of olive oil.  Continue making the Späetzle until all the batter/dough is used.  Set aside and keep warm.