Spaetzle

Combine flour and salt in a large bowl. Make a well in the center and crack eggs into it.

Gradually whisk eggs, then add broth in small amounts while stirring, until a thick, sticky batter forms (thicker than pancake batter, thinner than cookie dough).

Beat the dough for 2 minutes until it becomes elastic and slightly glossy; small bubbles should form. Let rest 5 minutes.

Bring a large pot of salted water to a rolling boil.

Working in batches, press dough through a spaetzle maker or grater directly into boiling water; stir gently to separate.

Cook until spaetzle float and continue cooking 1 minute longer; drain in a colander.

Heat butter in a large skillet over medium-high heat; add diced onion and cook 3 minutes until softened.

Add mushrooms (or chosen vegetable) and cook 5–7 minutes, stirring occasionally, until tender and lightly browned.

Add cooked spaetzle to the skillet and toss gently to coat with butter and vegetables; season with salt and pepper.

Transfer to serving bowls or plates, top with grated Parmesan and fresh parsley, and serve warm.