Title: Traditional Hungarian Spatzle Dumplings
Categories: Hungarian Pasta Dumpling Canadian
Yield: 1 Servings

1 1/2	c	Sifted flour
1/4	ts	Salt
2		Eggs
1/2	c	Milk
1/2	c	Water

1 1/2 cups of sifted flour in a bowl. Add 1/4 tsp salt. Beat 2 eggs with 1/2 cup milk and 1/2 cup water.

Pour into center of flour mixing as you go (fork). Mixture should be smooth but not firm. Adjust if you have to..flours vary. Cut into pieces about an inch long and the width of your little finger directly into boiling water. (sometimes I roll the mixture into finger shape and cut off small pieces into the water 'czipeti). boil for a few minutes then drain in a colander, rinse under cold water and drain again.

Brown in 1/4 lb butter until nice and yellow .....

I have made them for years without really thinking about it ..... czipetti I think we called them ..similar to spatzle, eaten all over Central Europe.

Barrie J. Lax, Ottawa, Ont. Canada barlax@synapse.net

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