Soy-Corn Flour Spaetzle Dumplings

• Ingredients
  ½ cup soya flour
  ½ cup corn flour
  ½ cup tapioca flour or potato starch
  2 tsp. Xanthan gum
  3 eggs
  1 ½ cups of cold water
  
  Variations:
  add 1 Tbsp. Lemon pepper
  tapioca flour or potato starch
  or other spices
  fry the pasta in oil or margarine
  they freeze well
  add grated cheese
  
  In large bowl combine eggs, flour, salt and the half amount of water and mix well (electric mixer preferred) add xanthan gum and the rest of the water. You might use less or more water, because the consistency of the flour grinds vary.
  
  Bring 8 - 16 cups of water with 1 tsp. salt to a boil in a large pot. Reduce to simmer. Place the Buttonelli Board on top of the pot over the simmering water. Pour a portion of the dough unto the board. Using the plastic scraper, press the dough back and fourth through the board into the simmering water. Remove the board and bring the water to a short boil. The ½ inch long dumplings (pasta) will then float on the top of the water. Remove the pasta with a slotted ladle and pour it into a bowl. Repeat this process until all the dough is used up. E n j o y Please, let other people know about me, word of mouth is the best advertising. Remember that other people can use the board with wheat flour as well.
  
  Cleaning: Just rinse after use and throw in the dishwasher.
  
  
  Children love Spaetzle with apple sauce.
  Leftovers are great fried or added to your favorite soup.
  Spaetzle also freeze well for later use.
  
  

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