Pasta dishes are simply always delicious!
Spatzen, Knöpfle and Maultaschen are virtually synonymous with the Swabian art of cooking. The recipes are passed down from generation to generation. And everyone has his or her own recipe. A Swabian housewife would never buy ready-made Spatzen from the supermarket, as many do not accept the many Spätzle machines on offer today. She rather scrapes her Spatzen from the board. But be careful, that is not so easy! I recommend the production by means ofeiner spaetzle press (a commercial potato press does it by the way just as !!!).
Whisk the flour with the eggs until the dough bubbles. If it is very firm (this can happen if the eggs were too small) add a little bit of mineral water. Boil plenty of water and press 3 tablespoons of dough through the spaetzle press (do not use more dough, otherwise you will get “spaetzle spaghetti”, which are very difficult to serve!) Meanwhile, cook the spätzle in gently boiling water until they float to the top. “Fish” the sparrows out of the water with a slotted spoon and “immediately” plunge them into a large enough bowl of cold water. Repeatedly “fish” the sparrows out of there as well and keep them warm in a heated baking dish. The sparrows need the shock therapy because otherwise they stick together terribly.
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