Instructions: In a large bowl, combine flour, 1 teaspoon of the salt, the black pepper, and dill or mixed herbs. Make a well in the center of the flour mixture and pour in eggs and milk; mix by hand just until smooth.

Fill a large pot half full with water and add remaining 1 teaspoon salt. Bring water to a hard, rolling boil over high heat.

Over the pot, with a wide slotted spoon, scoop out a spoonful of the batter and shake it lightly until it breaks into strands that fall into the water. The pieces of batter will congeal to form spaetzle.

When the spaetzle float to the top of the water, remove them with a clean slotted spoon and drain on paper towels. Repeat process until no batter remains.

This recipe yields 4 servings.

Comments: These homemade German noodles are traditionally served as a side dish tossed with butter or accompanied by gravy, but I like to use them as a hearty addition to soup.

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