Marilyn's Spaetzl

Spaetzl: tender little blobs of fresh boiled pasta, to serve with chicken. Lauren, Amy and David loved buttered spaetzl with a little grated cheese when they were small.

• 1 cup flour
• 1/2 tsp salt
• 1 large egg
• 1/4 cup milk

Put a pot of salted water on to boil. Combine flour and salt in a bowl. Make a well in the center, add eggs and milk. Mix.

Place dough on a plate. Scrape bits of dough off the plate with a knife into boiling salted water.

Cook several spaetzl at a time, but do not crowd the pot.

Spaetzl are done when they bob to the top of the water's surface. Use a slotted spoon to dish them out of the water into a strainer/colander over a bowl. When all the spaetzl are cooked and drained, heat in a pan with melted butter.

Recipe makes enough for a side dish of spaetzl. When doubling or tripling the recipe, keep cooked buttered spaetzl warm in a covered dish in the oven..