Title: Spatzle
Categories: Pasta Hungarian
Yield: 6 Servings

2	c	All-purpose flour
2	ts	Salt
1	tb	Farina
2		Eggs
		Water
1/4	c	Butter, melted

From: Country Tastes: Best Recipes From America's Kitchens

This cross between noodles and dumplings was brought to the United States by immigrants from Austria and Hungary.

In a medium-sized bowl, combine flour, 1 teaspoon salt and farina. Blend in eggs and enough water to make a thick stiff dough. Bring a pot of water to a boil and add remaining salt to it. Turn dough onto a board. Cut into almond-sized pieces. Drop into boiling water to make dumplings. Or, press through a spatzle maker into boiling water. After dumplings rise, cook 1 to 2 minutes longer. Remove from water with a slotted spoon. Turn into a warm

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