Chive Spatzel

• all-purpose flour↗6 cups
• salt↗2 tablespoons
• baking soda↗2 teaspoons
• Egg Beaters egg substitute1⁄4 cup
• cold water2 cups
• buttermilk (more if needed)↗2 cups

  more if needed

• chives1 cup

  finely minced

Step-by-step instructions

1. 1

   Combine all the dairy ingredients and mix. Combine all of the wet ingredients and add them to the dry ingredients in a steady stream, while mixing. Once the ingredients are combined use a whisk and beat well to develop the gluten. Let the flour rest for a half-hour.

2. 2

   Heat a pot filled 2/3 full of salted water. Bring to a boil with a perforated pan on top. Pour a small amount of the batter into the perforated colander on top and work it through the holes with a scrapper.

3. 3

   Let the spatzel cook for about one minute. Remove with a strainer and shock in salted ice water. Remove from the ice water and allow to dry slightly on absorbent paper towels. Store in Refrigerator.

4. 4

   For service, sear the spatzel in whole butter. You will want to develop color without burning. Turn only once.