The original site that hosted our favorite Nokedli disappeared, but here it is for both my future reference (and anyone else’s interest)

Paleo Spaetzle
1 cup Arrowroot flour
1 cup Almond flour
1/4 cup Coconut flour
2 tsp. Sea salt
2 Whole large eggs
3 Egg yolks

Paleo Spaetzle using Otto’s Cassava flour
1 cup Otto’s Cassava flour
1 tsp. Sea salt
2 whole eggs
1/4-1/2 cup water

Boil a large pot of water with some olive oil in it to keep spaetzle from sticking together.

Add all dry ingredients together in a bowl and whisk together.

Make a well in the center and add all of the egg (and 1/4 cup of water when using the Otto’s Cassava flour recipe).

Begin whisking the egg and slowly add in the dry ingredients until it is a stiff dough.

If you feel that the dough is too stiff or hard to work with you may add 1 Tbsp. water at a time to thin it out but you do want it to be formed.

Push dough through a noodle grate into the boiling water. (or use a large flat grater with the largest openings you can find).

Wait until water is boiling again, and then turn off heat and drain water. Run drained noodles under cold water. Serve noodles with butter or sour cream.