Create the dough, combining all the ingredients and let it rest for 30 minutes.

In a large saucepan, bring to the boil the salted water, through the appropriate tool for spatzli and a spatula, crush the dough to pass through the holes of the tool that will fall back into the salt water.

Once resurfaced on the surface, drain and cool in water and ice, then once cold drain again and store for a maximum of 4 days in a container with plenty of oil to prevent them from sticking to each other.

To use the spatzli as a side dish to a game dish or an autumn dish, pass them in a non-stick pan with a little oil and very hot, they will make the crust and will swell slightly.

To use spatzli as a single dish, season with a sauce, such as cream and speck.