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Eating CT is the only show on television devoted entirely to the celebration of Connecticut restaurants

RECIPES

EVERYTHING FROM SAUERBRATEN TO KAISERSCHMARN

Sift the flower into a bowl. Make a well in the middle and pour in the eggs, beaten up with the salt. Starting from the middle, mix the eggs into the flower, then gradually add the liquid, taking care to avoid lumps. Beat the dough with a wooden spoon until it shows bubbles. Press the dough through a colander or top of a steamer into boiling salted water. Or, put the dough onto a plate and cut shreds of the dough with a knife from the side of the pate into the water. Toss in browned butter or serve with browned bread crumbs.
If desired, 7 ounces or 200g boiled and finally chopped spinach or 5 oz or 140g grated cheese maybe added to the dough.

SPAETZLE

1 1/8 lb. plain flower

a little salt

2 eggs

2/3 pint water or milk

1 tbsp. butter for browning

Cooking Time: 5-8 minutes