Biergarten Spatzle

Directions

1. 1
   Mix the all-purpose flour and semolina (corn meal) flour together then add the salt and incorporate well.
2. 2
   Mix in the water and eggs until you have a firm but wet consistency.
3. 3
   In a 10 quart pot, fill 3/4 quarters full with water add 2 tablespoons of vegetable oil and bring to a boil.
4. 4
   Using a spatle press or a large-holed colander press the spatzle dough through the holes.
5. 5
   Do this in small batches as not to over-crowd the pot of water.
6. 6
   The spatzle will be cooked when it floats to the top of the water.
7. 7
   This happens very quickly.
8. 8
   Remove each batch from the water with a slotted spoon into a bowl/container with a top over it to keep it warm.
9. 9
   Drain any excess water from the cooked spatzle.
10. 10
    Saute the cooked spatzle in a pan with butter, until it begins to turns golden brown and slightly crunchy.
11. 11
    Salt and pepper to taste and garnish with parsley.