Spätzle

• 250 grams (0.55 lbs) (1 ¹/₃ cups)
• Flour
• 3 medium-sized eggs
• ½ cup water

Combine all ingredients and mix until smooth. Use a spaetzle press to drop batter into a pot of rapidly boiling water. If you don't have a press, you can press the batter by half-cupfuls through a large-holed collander.

Cook noodles until they are floating and firm (about three minutes).

Serve plain, with butter, gravy, browned in butter and garlic, tossed with olive oil and basil, tossed with chopped mushrooms sauted in wine. Be creative! They're versatile!