Title: Traditional hungarian spatzle dumplings
 Categories: Hungarian, Pasta, Dumplings, 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