Hungarian Spaetzle aka Gumboc

Sometimes a girl gets lazy. I say that because that’s just a picture of my written recipe. This is the way I make spaetzle which is different than a real Germain recipe. These are softer and a little silky.
Mix together and let rest while you bring a large pot of water to boil. Toss in 2 tablespoons salt. Drop the dough into the water. I use a food mill with with the largest holes. When the pieces rise to the top they aRe done. You can pan fry in butter or plate directly.