Spaetzle

Pour all ingredients except the flour into a bowl (large) and mix a little with a wooden paddle.

Pour in one fell swoop the flour and knead with your hands quickly.

Beat the dough for straightening; must be compact but leaking slightly.

The right consistency we understand through experience, and saw that they baking a little at a time, you can taste the dumplings and stretch the dough with warm water or rassodarlo with flour.

Pass the dough into the unit (what I have looks like a grater with big holes--a little less than 1 cm in diameter and a mobile cart that pour the mixture) by dropping the dumplings in a container containing boiling salted water.

Remove them when they rise to the surface.

Cool rapidly and drain.

Drizzle with melted butter and sauté with butter, for other condiments experimentation is free.

Germany used as a side dish, but can replace pasta as well.

You can also make soup.

It seems to me that there is also a variant with spinach in the dough, but I've never tried.