Dissolve a pinch of salt in 2 tablespoonfuls of cold water, add 3/4 glass of milk or water, mix in 3/4 lb.
Beat thoroughly then add 2 eggs.
Beat this mixture for 5 minutes; it should be smooth and creamy.
Leave it to rest for 1 hour.
In a pan containing boiling salted water dip a small teaspoon; with it take a little of the paste, and slip it into the water.
Dip the spoon again in hot water: again take a little of the paste ...
and so on.
Remember that the Knepfels swell in cooking and should not touch one another.
Poach for about 10 minutes.
Dry the little balls for some minutes in a warm oven.
Serve them with brown melted butter, or with white sauce, or tomato sauce.
If you want to serve them with meat, put the meat, minced, into the paste when you add the eggs.