1 cup whole milk ricotta
4 large eggs
1/4 cup warm water
2 cups flour
1 teaspoon salt
Freshly ground black pepper
Cooked bacon, chopped parsley and chives, and olive oil, to serve, if desired
Whisk the ricotta, eggs, and water together until smooth. Whisk in the flour and the salt, along with a sprinkle of black pepper. The batter will be a thick and turgid batter, thicker than pancake batter, but not a stiff dough.
Bring a large pot of salted water to boil over high heat. Scoop the tip of a teaspoon into the batter and drop quickly into the water, pushing the batter off with your finger. Repeat, quickly, until the top layer of water is nearly full of bobbing spätzle. After the dumplings bob to the top of the water, cook for about 2 minutes. Remove one with a slotted spoon. Cut into it and taste to make sure it's done and not liquid inside. (The dumplings will continue to firm up after they are removed from the water.) Serve and eat immediately.
Updated from recipe originally published August 2007.