Let me start with spätzle. This was introduced to me by my youngest sister, who spent a year in her youth in Munich, learning German at the Goethe Institute and working at a diner. I got myself this nifty tool on a trip to Vienna in 2001, and have only recently started using it. It looks a bit like a grater, and you grate a sticky pasta dough into boiling water with it, making droppy-looking fresh pasta. We made some the other night, with elk steak.
I used four eggs, half a liter of wheat flour (about 2 cups), 100 ml water, salt and pepper. I whipped this together, making a very sticky, fluffy dough. I grated this, one dollop at a time, into salted boiling water, and boiled for a few minutes, after which I lifted the spätzle with a perforated ladle and put it on a tray to dry. This made enough spätzle for four portions (two meals) for us, but bear in mind we are not heavy eaters.
It goes with anything, like potatoes or pasta. I prefer it to bought pasta, as I prefer anything I can make easily from scratch. I have yet to experiment with wholemeal, I think that would work.
Spätzle-makers can be bought on amazon, all kinds of them (what can´t be bought on amazon?), or, it can be made like this. Or you can use a cullender.