Ingredients:
FOR SPAETZLEN:
2 cups of flour
2 eggs
1 saltspoon salt
TOPPING:
2 tablespoons butter
bread crumbs

Preparation:

1. Sift flour into a bowl, make a depression in the centre and break eggs into it, add salt and enough water or milk to form a smooth, stiff dough.
2. Set on some salted water to boil, and when the water boils drop the spaetzle into it, one at a time. Do this with the spoon with which you cut the dough.
3. When the spaetzlen (spatzen) are done, they will rise to the surface, take them out with a perforated skimmer and lay them on a platter.
4. Now heat butter, add bread crumbs and let them brown for a minute. Pour all over the spaetzle. If you prefer you may put the spaetzle right into the spider in which you have heated the butter.
5. Another way to prepare spaetzlen: after having taken them out of the water, heat some butter in a spider. Put in the spaetzlen. Scramble a few eggs over all, stirring eggs and spaetzle together. Serve hot.

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Ingredients:
1/2 kg (1 lb) all-purpose flour
3 eggs
1 tablespoon water
1/2 teaspoon salt

Preparation:

1. Beat eggs. Add salt and water. Add enough flour to make a very stiff dough.
2. Turn onto flour until dry enough to roll in a thin rectangle. Let it set and dry for 1 1/2 hours.
3. Cut dough into 4 x 8 inch squares. Lay squares on top of each other and cut into 1/4 inch strips.
4. Shake to separate and spread out to dry for several hours. Can be stored in clean jars when completely dry. When ready to use, drop into boiling water or chicken broth or beef broth. Cook until tender

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Ingredients:
1/2 kg (1 lb) all-purpose flour
5 eggs

Preparation:

1. Beat eggs. Add enough flour to make a very stiff dough.
2. Turn onto flour until dry enough to roll in a thin rectangle. Let it set and dry for 1 hour.
3. Cut into noodles size. Shake to separate and spread out to dry for several hours. Can be stored in clean jars when completely dry. When ready to use, drop into boiling water or chicken broth or beef broth. Cook until tender.

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Ingredients:
2 cups all-purpose flour
3 eggs
1/2 teaspoon salt

Preparation:

1. Beat eggs. Add enough flour to make a very stiff dough.
2. Turn onto flour until dry enough to roll in a thin rectangle. Let it set and dry for 1 hour.
3. Cut into noodles size. Shake to separate and spread out to dry for several hours. Can be stored in clean jars when completely dry. When ready to use, drop into boiling water or chicken broth or beef broth. Cook until tender.

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Ingredients:
1 lb. stew meat
1/2 Tbsp. shortening
1/4 tsp. basil leaves
1/4 tsp. thyme
1 or 2 Tbsp. Worcestershire sauce
1 small onion, chopped
3 cups water
salt, pepper
2 tsp. flour
1 (12oz) pkg noodles

Preparation:

1. Cut beef into 1 to 2 inch chunks. Brown on all sides in shortening. Add the remaining ingredients except flour and noodles. Cover and let simmer for 1 1/2 to 2 hours until meat is tender.
2. Add noodles. Let cook 20 to 30 minutes.
3. In a small bowl, mix together the flour and a small amount of cold water to form a paste, and pour into skillet. Cook until thick.

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Ingredients:
1 kg (2 lb) flour
2 eggs
1½ Tbsp salt
400 ml (16 fl oz; 2 cups) cold water

Preparation:

1. Mix flour, eggs and water to make a harder dough. Roll out into rounds.

 

2. Bake on the lowest rack of the oven at 165 C (330 F) until crispy and golden on both sides (about 5 minutes each side). Take out of the oven and let cool.

 

3. Break “mlinci” into pieces, put in a bowl. Pour salted boiling water over “mlinci”, leave for a few minutes, then drain water.

 

4. Pour turkey roast drippings over “mlinci” and serve.

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