Spaetzle Dumplings

In a medium-size bowl, combine the flour and salt. Make a well in the middle and add the egg and milk into the center. Blend well with a wooden spoon until evenly moistened; the dough will be very thick and moist. Cover with plastic wrap and allow to rest at room temperature for 45 minutes.

Bring a large stockpot of salted water to a rapid boil. If shaping by hand, place the dough on a wet cutting board and rest it on the rim of the pot. Using a damp paring knife or soup spoon, cut off little irregular portions the width of a pencil and about ½ inch long at the edge of the board and let them fall into the boiling water. If using a spaetzle maker, position it over the boiling water; it will rest on the rim of the pot. Place the dough in the hopper and slide the carriage back and forth, dropping pear-shaped bits of dough into the water.

Simmer the spaetzle, uncovered, until they float back up to the surface, about 30 seconds. Remove with a fine-mesh strainer or slotted spoon, shake off the excess water, and place in a shallow casserole. Toss with the unsalted butter and a dab of sour cream to keep them from sticking together. Serve immediately as a side dish, or cover and refrigerate for up to 8 hours. Reheat for 12 to 15 minutes in a 350°F oven.