1 c unbleached all purpose white flour
1 c bread flour *
1 tsp egg replacer powder
1/2 tsp salt plus more for water
2/3 c warm water
2 tsp vegetable oil
Bring a pan of water to boil, adding oil and salt as needed. In bowl, combine flours, powder and 1/2 tsp salt. Whisk in water a little at a time, beating vigorously. (I used my mixer.) This develops the gluten in the bread flour and makes the spatzle chewy. It may take a little while for the dough to come together.
I didn't have a spatzle maker handy, nor do I have a large-holed colander. If you have either, you can press the dough out through the holes and cut the strands when they are an inch or so long. I cut the noodles by hand on a board. I divided the dough into 3 sections, and rolled each into a kind of flattened log. Then I cut strips from the dough. You want them to be fairly long and thin. After cutting each section, place the strips in the boiling water and boil for 5 to 7 minutes. (They're a bit sticky and may clump together, so you might have to drop them in a few at a time.) They should float to the top. Skim out, remove to a bowl and do the next batch.
* Recipe called for 2 cups high gluten unbleached white flour. Having never seen such a thing, and knowing bread flour is higher in gluten, I subbed as above.
I used about half an onion, chopped; a chopped bell pepper; and two carrots, sliced. Saute in oil until nicely browned. Add the boiled spatzle and saute them also. Be careful, they can stick! I also fried up a little Morningstar Farms fake bacon strips and sprinkled those over the top.
Feel free to use whatever vegetables you like. Green beans are a traditional add in, or so I am told.
Sorry, no pictures, we ate it all! Makes about 4 servings.