Spätzle

Unlike dry Italian pasta, which uses durum wheat semolina and few eggs, Alsatian Spätzle is a traditionally rich fresh egg dough (often one egg for every 100g of flour).
The texture of the basic dough is very fluid, almost like a thick pancake batter. It's this unique consistency that gives Spätzle its characteristic irregular, rough, bumpy shape, ideal for catching sauces.