Spätzli

In a large bowl, add sifted flour and salt

In a medium sized bowl combine all other ingredients and wisk together

Add this mixture to the flour and wisk vigourously until you obtain a smooth dough and starts to produce large bubbles

Let rest to swell for 30 minutes

In a large pot, bring 2 litres of water to a boil

Scoop a good ladle of dough onto a wooden cutting board

Take a chef knife and dip it in the boiling water, then slice a small portion of dough and slide it into the boiling water making sure you dip the knife into the water at the same time again; this helps to prevent the dough from sticking to the knife. The amount and the shape of the dough “dropping” is up to you and you can vary both for additional fun. The traditional shape and size is about a 1/4 tsp of dough and has a slightly elongated shape

Repeat the above step in rapid succession until your first batch of dough is used up

When the Spätzli are done, they float to the top. Using a slotted spoon or small sieve, scoop out the Spätzli that are done, toss them in a colander and give them a quick rinse with cold water.

Continue until all the dough has been cooked

To serve, reheat as necessary or fry in butter to a nice golden brown