Laun/Pruett Recipe Collection
Berndt Strack's Spaetzle

Recipe One from Mammoth
1/2 lb flour
4 eggs
1-2 t. salt
8 oz water

(We used half a recipe for three of us. Added 1/2 large "hacked onion" carmelized and 1 c. swiss cheese. Fresh asparagus on the side.
Mix flour and eggs and water. Press dough into salted water and boil. when it rises, take it out right away or it will be "squashy."

Recipe Two from 2011
1,75 cup flour
2 eggs
1 teaspoon salt
Mix all of the above and press the dough through the 'thing' into boiling water. When the spaetzle resurface, they're done. you need to take them out immediately otherwise they will get squashy. Repeat that 'til you're out of dough.
Now if you want to serve them as real vegetarian dish that stands on its own:
Grate 1 to 2 cups of your favorite cheese and mix it with the spaetzle. Sizzle a hacked onion in a pan (until gold-brown) and mix it with the spaetzle and the cheese. Then put it in the oven until the cheese is melted.

AND YOU'RE DONE !

Berndt is our Laun-cousin from Munich!

Recipe Contributed by Mary Ann Laun