Spaetzle are short German noodles usually made with a spaetzle press, although a large-holed colander will work as well.
1 tablespoon vegetable oil
5 cups plain flour
1 tablespoon salt
8 large eggs, beaten lightly
1 cup water
440g can sauerkraut
1/3 cup day old bread crumbs
Preparation:10min › Cook:15min › Ready in:25min
Fill a large saucepan with water, add oil and bring to the boil.
Place the flour in a large mixing bowl and make a well in the middle. Add the combined salt, eggs and water and beat until the mixture is smooth and bubbly. The dough should have a thick consistency. Fill a spaetzle press with the dough and squeeze into the boiling water (You can use a colander to push the dough through).
Cook until the spaetzle float to the surface and then drain. Place half of the spaetzle in a large ceramic serving dish and cover with a layer of sauerkraut. Add another layer of spaetzle and sauerkraut. Cover the pan to keep the dish warm.
In a separate pan melt the butter and add breadcrumbs just long enough to moisten them. Sprinkle the breadcrumbs over the spaetzle and serve,