Biergarten Spatzle - eggs

Method

• Mix the all-purpose flour and semolina (corn meal) flour together then add the salt and incorporate well.
• Mix in the water and eggs until you have a firm but wet consistency.
• In a 10 quart pot, fill 3/4 quarters full with water add 2 tablespoons of vegetable oil and bring to a boil.
• Using a spatle press or a large-holed colander press the spatzle dough through the holes.
• Do this in small batches as not to over-crowd the pot of water.
• The spatzle will be cooked when it floats to the top of the water.
• This happens very quickly.
• Remove each batch from the water with a slotted spoon into a bowl/container with a top over it to keep it warm.
• Drain any excess water from the cooked spatzle.
• Saute the cooked spatzle in a pan with butter, until it begins to turns golden brown and slightly crunchy.
• Salt and pepper to taste and garnish with parsley.