====== Spätzle ======
==== Ingredients (Serves 6) ====
  * 4 cups all-purpose flour
  * 2 tsp salt
  * 8 large eggs
  * 3/4 cup milk. Water is a lesser alternative, do not recommend
==== Instructions ====
  - In a bowl, whisk together the flour, eggs, milk, and salt. Stir until the batter is well combined and develops bubbles. You can also use a mixer. The batter should neither be too thin nor too thick or it will be difficult to make the spaetzle with your spaetzle maker. Let the batter sit for 5-10 min.
  - Put a colander into a bowl to drain the Spaetzle once cooked and bring a large pot of water over high heat to a boil, add about 1 Tbsp of salt to the water, and reduce temperature to a simmer.
  - Press batter through a spaetzle maker, a large holed sieve or colander into the simmering water.
  - Work in batches, after using about 1/3 of the batter stop adding new spaetzle and let them cook for about 2-3 minutes, or until they float to the top. Stir occasionally. Use a slotted spoon to transfer the spaetzle to the colander so that excess water can drip off.
  - Serve the spaetzle immediately or saute them in butter to crisp them up a little. If you don't serve or saute them right away, add 1 or 2 Tbsp of butter to the hot spaetzle to prevent them from sticking together.
==== Notes ====
  * This makes a large batch. Halve recipe for a small side
  * You can **use milk or water** to make Spaetzle. Using water is more traditional but they taste richer with milk which I prefer. You can also use a combination of water and milk.
  * Clean used equipment with cold water, the dough is very sticky and gets stickier when using hot water.
  * Leftover Spaetzle can be stored, tossed with some melted butter or oil, in an airtight container in the fridge for 3-4 days. To reheat, saute them in some butter.