These tiny, irregularly shaped egg dumplings (pronounced shpeht-sehl) are a favorite side dish in southern Germany and across the border in Alsatian France. The cooked dumplings are usually sautéed in butter until lightly browned or served with a saucy meat dish, such as pot roast. Make the dough thin enough to press through the holes of a colander to form individual dumplings but thick enough to hold up in water. If the dough is too thin, add flour, 1 tablespoon at a time. The dough is forced through the colander or a spaetzle maker (follow the manufacturer's directions) directly into a pot of boiling water. Place the cooked spaetzle in a strainer to allow any excess water to drain off. Don't use paper towels to blot the water because the spaetzle will stick to them.