Spaetzle

In a separate dry bowl, stir together the flour, 1/2 teaspoon of the salt, and the baking powder.

Gradually blend the flour mixture into the egg mixture, beating until you have a smooth, thick, sticky batter. Set aside to rest for a few minutes.

Bring 4 quarts of water to a rolling boil in a large pot and add 2 teaspoons of salt. Working in batches with about 1/3 of the dough at a time, press the dough through a spaetzle maker or a colander with large holes directly into the boiling water.

Cook until the dumplings float to the surface, about 2-3 minutes, then remove them with a slotted spoon and transfer to a colander to drain. Repeat with the remaining dough.

Serve the spaetzle warm, either tossed with paprika gravy or pan-fried in a little butter over medium heat until lightly golden, then topped with chopped parsley.