German Spaetzle Dumplings with Garlic Cheese Dressing

Ingredients:

• 1/2 cup cold water
• 1 and 3/4 cups wheat flour, plus a little extra for kneading
• 2 eggs
• 1 teaspoon of salt
• 3 liters of low-sodium chicken broth
• 3 tbsp (45 g) butter
• 1 teaspoon crushed garlic
• 2 tsp chopped fresh parsley
• 2 tablespoons finely grated Parmesan cheese, plus extra for garnish
• Salt and ground black pepper
• Additional equipmentpizza wheel

Preparation:

1. In a medium bowl, combine the water, flour, eggs, and salt with a wooden spoon. Place the dough on a clean cutting board. Sprinkle both sides of the dough with flour and roll it out into a long rectangle, approximately 12 x 2 inches (30 x 5 cm) and 0.3 cm thick. Using a pizza wheel, cut the rectangle into strips 2 inches (5 cm) long and 0.5 cm (0.2 cm) wide.
2. Bring the chicken broth to a boil in a large saucepan. Fill a large bowl with ice water. Drop the spaetzle into the boiling broth in batches and cook until the pasta floats to the surface. Transfer the pasta to the ice water. Drain and place the spaetzle on a baking sheet. Prepare the remaining portions in the same way.
3. In a medium skillet, melt the butter over medium heat until lightly browned. Add the garlic and lightly brown. Add the spaetzle to the skillet to heat through. Add the parsley, cheese, and salt and pepper to taste.
   
   Serve in a bowl, sprinkled with Parmesan.