Spaetzle

Put a large pot (Dutch oven is good) of salted water on to boil. Put the flour in a bowl, and beat in the egg. Add water, a little at a time, until the mixture sort of pours off the spoon but is not runny. When the water is at a rolling boil, hold the bowl tilted over the pot and start cutting off small "chunks" of the dough (about 1/4" or less wide) into the pot. When they float to the top, fish 'em out and put them in a warmed bowl. Serve with butter, gravy, or whatever.