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Put the flour in a mixing bowl and make a well in the center. Break the eggs into the well and scramble them up. Add about 1/2 cup of water to eggs and stir and beat into the flour, using a wooden spoon. Continue to add small amounts of water to the batter and beating using a chopping motion with the spoon until you get large bubbles forming in a thick, rubbery batter. (Traditionally this was the man's job since it's darn hard work and takes a fair amount of time). Bring a large pot 2/3 full of salted water to a full boil. Take a flat steel cookie sheet and put a clump of 1-2 heaping TBS of batter near edge of sheet. Using the back of flexible knife, scrape shreds or strings of batter from the edge of the sheet into the boiling water. When the spatle float to the surface, they are done. Remove the spatle with a slotted spoon and let drain in a colander lined with a dish towel. Serve with a gravy or with butter and salt. They may be stored overnight in the fridge and reheated with a little water in the microwave or in a frying with some butter.
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