Tiny Dumplings with Dill

Preparation Bring a 6-quart pot of salted water (2 teaspoon salt for 5 qt water) to a simmer. Meanwhile, whisk together flour, dill, 2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisk together eggs and water in a bowl, then add to flour mixture and whisk until batter is smooth. Working over barely simmering water, force batter through spaetzlemaker (or through colander with a rubber spatula) into water and cook, stirring occasionally, until dumplings have risen to surface and are firm, 2 to 3 minutes. Drain dumplings in a colander, then return to warm pot. Toss with butter and salt and pepper to taste. Serve immediately. Cooks' note:Dumplings, without butter, can be made 1 day ahead and rinsed under cold water, then drained thoroughly. Toss with 1 tablespoon vegetable oil and chill. Reheat in a shallow baking dish, covered with foil, in a 400°F oven for about 20 minutes. Toss with butter and season with salt and pepper.

Preparation Bring a 6-quart pot of salted water (2 teaspoon salt for 5 qt water) to a simmer. Meanwhile, whisk together flour, dill, 2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisk together eggs and water in a bowl, then add to flour mixture and whisk until batter is smooth. Working over barely simmering water, force batter through spaetzlemaker (or through colander with a rubber spatula) into water and cook, stirring occasionally, until dumplings have risen to surface and are firm, 2 to 3 minutes. Drain dumplings in a colander, then return to warm pot. Toss with butter and salt and pepper to taste. Serve immediately. Cooks' note:Dumplings, without butter, can be made 1 day ahead and rinsed under cold water, then drained thoroughly. Toss with 1 tablespoon vegetable oil and chill. Reheat in a shallow baking dish, covered with foil, in a 400°F oven for about 20 minutes. Toss with butter and season with salt and pepper.