Knoephla

In a large mixing bowl, combine 2 cups of all-purpose flour with 1 teaspoon of salt and make a well in the center. Add 1 beaten egg and approximately 1/2 cup of milk or water, then mix until a stiff, cohesive dough forms.

Turn the dough out onto a lightly floured surface and knead briefly until smooth and uniform. The dough should be firm but pliable; add small amounts of flour if it feels too sticky.

Allow the dough to rest covered with a clean towel or plastic wrap at room temperature. This relaxes the gluten and makes the dough easier to shape.

Bring a large pot of salted water to a rolling boil over high heat. Use plenty of water to prevent the dumplings from sticking together during cooking.

Roll the dough into long ropes approximately 1/2 inch in diameter on a lightly floured surface. Cut the ropes into small 1/2-inch to 1-inch pieces using a sharp knife or kitchen scissors.

Drop the cut dough pieces into the boiling salted water in small batches, stirring gently to prevent sticking. Cook until the knoephla float to the surface and are cooked through.

Remove the cooked knoephla with a slotted spoon and drain well. They can be served immediately in soup, pan-fried in butter until golden, or added to a creamy potato and vegetable dish.