1 1/2 cups flour
3/4 cup water
2 eggs, beaten
1/2 teaspoon salt
3 tablespoons butter
1 tablespoon chopped parsley
1 chicken bouillon cube
1/4 cup Parmesan cheese

Combine flour, water, eggs, and salt. Knead until smooth.

Add bouillon to 6 cups boiling water. Using a spatula press 1/2 of the batter through large holed colander or spaetzle maker into boiling bouillon.

Cook until they float to the top, remove with a slotted spoon, making sure to leave none behind in the water as these will become doughy.

Repeat with remaining batter. Toss with butter, parsley and cheese.