The base is simple: 100 grams of flour for 1 egg and a pinch of salt. With this you make pasta.
For the knepfle, Claudy Obriot’s recipe: 300 grams of flour, 3 eggs, 1 natural yoghurt, 50 grams of milk, salt and wild garlic! A dough to be “milled” with a large grid vegetable mill over a pan of boiling water. When the knepfles rise to the surface, they are cooked, you fish them with a skimmer. And all you have to do is sauté them in butter!
And for the spätzle (or spaetzle), Alain’s recipe from Nancy: 400 grams of flour, 4 eggs, 20 cl of water and salt, the dough will be passed through a large-diameter gruyère grater in a saucepan. ‘boiling water. A few minutes later, you can sauté your spaetzle in truffle oil in a pan…