Swiss Kneffle (Swiss Noodles Aka German Spaetzles)

http://ift.tt/eA8V8J This authentic recipe came to me from a sweet, elderly German lady whose son is a 3rd generation "Wurstmacher" & owns a meat market in a small west-central Wisconsin town. She suggests that it is best to make the batter several hours ahead, This gives the batter time to soften & for any lumps to dissolve. Prep & cook times are approximate. -- posted by Ackman



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