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You can start with:

250 g flour

3 eggs, beaten with 50 mL water and 5 g salt

You want to use a slightly coarser flour, if available. If not, bread flour will do.
 

Just mix the flour well into the liquids and let rest for a few minutes*. You want to have a coherent dough, that slowly flows from a wooden spoon when pulled out. A bit thicker than pancake batter.

Put the batter into a potato ricer (larger holes preferred) and slowly press into hot salted water just under the boiling point. They‘ll float within 30 sec or so and are done in a minute. Regardless how they look, they will taste great …

Shock in cold water, drain and sauté in butter as a side for braised meats. Or mix with an aromatic cheese and some fried onions for Käsespätzle.
 

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* anything from 10 min to 1 h is fine. Coarser flour requires a bit more time to hydrate.

You can start with:

250 g flour

3 eggs, beaten with 50 mL water and 5 g salt

You want to use a slightly coarser flour, if available. If not, bread flour will do.
 

Just mix the flour well into the liquids and let rest for a few minutes. You want to have a coherent dough, that slowly flows from a wooden spoon when pulled out. A bit thicker than pancake batter.

Put the batter into a potato ricer (larger holes preferred) and slowly press into hot salted water just under the boiling point. They‘ll float within 30 sec or so and are done in a minute. Regardless how they look, they will taste great …

Shock in cold water, drain and sauté in butter as a side for braised meats. Or mix with an aromatic cheese and some fried onions for Käsespätzle.