Spätzle

4 cups flour

8 eggs 

½ c (unflavored) sparkling water 

1 cup whole milk 

(Note: you can substitute 1 ½ cup nonfat milk for whole milk and sparkling water)

Lemons 

Combine flour and eggs, add sparkling water and milk, mix until there are no bubbles. It should come together as a thick cake batter. Use a spatula to beat well. Let stand in fridge for 10 minutes. Bring a pot of salted water to a boil. Using a spaetzle machine (who has one?) or a larger holed colander push the chilled batter through into the boiling water. Boil until they float. 

This is basically German pasta, so it’s very versatile. Our favorite way to eat it is tossed with butter, parmesan, and lemon juice. You can also put in a baking dish cover in breadcrumbs, or add mushroom gravy.