Sparrows and Buttons

Tip: The generous Baden housewife takes as many eggs as needed to make a viscous dough from the given mass of flour without adding water, i.e. 400 g for 4 people, usually she needs 8 eggs of weight class 4 for this.

In a baking bowl, stir through flour, eggs and salt and beat with a wooden spoon until large bubbles form.

In a large saucepan, bring to a boil in about 4 quarts of water with 3 tbsp. salt. Form about 2 tbsp of dough at a time on a spaetzle board (wooden board that thins out toward the front) and scrape narrow wads of dough into the boiling water with a sharp but straight kitchen knife (no saw cut). Once the first unit is processed, dip the kitchen knife into the boiling water, spread the dough with the water on the board towards the back so that the layer of dough is very thin. The narrow end of the board also comes into the water from time to time, so that the sparrows slide well. Cook the sparrows in batches in the boiling water. As soon as they rise to the surface, they are done. Remove with a slotted spoon and rinse briefly under cold running water to prevent them from sticking together. Drain well and keep warm on a platter until the other portions are ready. The last step is to melt butter in which breadcrumbs have been toasted.

To make knöpfle, you need a salad strainer with large round holes. Through these

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