Ngā Kai

Serves 1

500 g

flour

eggs

150–200 ml

water

salt

Tikanga

Combine all ingredients using hands or an electrical mixer.
Add enough water to make a dough that is slightly sticky, but still elastic and stiff.
Beat long enough for bubbles to rise.
Boil a large pot with salted water.
If using only a board, sweep a spoon of dough over the kitchen board with the grater. Cut/grate small pieces of the dough with the grater into the hot water. If using a spaetzle-maker, put a spoon of dough into the maker and press through the holes into the water. The spaetzle are done when they rise and swim on the water surface.
Remove spaetzle from the water with a slotted spoon and put into a lightly oiled bowl.