Put the flour in a bowl, pour the eggs, salt and warm water in the center and knead quickly with a fork: you will have to obtain a sticky dough, not too liquid but not too thick.
Put a large pot full of lightly salted water on the stove, as if you were cooking pasta.
When the water comes to a boil, fill the potato masher with the batter, place it on top of the pot and start to drop the dumplings, squeezing a little at a time (so that they are not too long: if they do not come off by themselves, use a knife slightly wet smooth blade).
When the spätzle rise to the surface, drain them with a slotted spoon.
In the meantime that the dumplings are cooking, brown the onion and diced speck with a nice knob of butter in a large non-stick pan.
When the spätzle are cooked, as you drain them, pour them directly into the pan with the sauce and flavor with grated cheese and chives.
The spätzle are ready, serve them immediately.
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