Jutta's Traditional German Spaetzle With Sauerkraut.

Ingredients

• 15 ml vegetable oil
• 530 g all-purpose flour
• 20 g salt
• 8 large eggs
• 235 ml water

• 1 (14 1/2 ounce) can sauerkraut (or 14.5 oz of homemade)
• 115 g butter
• 25 g plain breadcrumbs

Directions

1. 1

   Fill a large pot with water, add oil, and bring to a boil.

2. 2

   Place flour in a large mixing bowl and make a well in the middle. Add salt, eggs, and water and beat the dough until smooth and bubbly. The dough should have a thick consistency.

3. 3

   Fill a spaetzle press with the dough and squeeze into the boiling water (You may use a colander to push the dough through or a wooden cutting board and scrape dough little by little with a knife into the water).

4. 4

   When the spaetzle float to the top of the pot, drain them. Place half of the spaetzle in a glass baking dish and add a layer of sauerkraut on top. Add another layer of spaetzle and sauerkraut. Cover the pan to keep the dish warm.

5. 5

   In a separate pan melt the butter and add breadcrumbs just long enough to moisten them. Top the spaetzle with the breadcrumbs.

6. 6

   Place in a preheated oven at 200 C for 15 minutes.

7. 7

   This is also delicious reheated the next day with a little bit of butter.