In our house, this is “kluski” dough used in soup. Add Parmesan, and it becomes gnocchi dough. In French bakeries, this dough is used for eclairs, and cream puffs, and all kinds of delicious crispy pastries stuffed with cream and fruit. Master Paul Bocuse, however, uses 7-8 eggs per batch.

• 2 cups water
• 8 tablespoons butter
• 2 cups flour
• 3-5 eggs
• Pinch salt

Cook water, butter and flour over medium heat until batter pulls away from the sides of the pan. Remove from heat. Add eggs one at a time, beating well each time – and you can do this step in a stand mixer. You will know when it is done when the dough falls gently from the beater in a “V” shape, and mostly holds together. To make kluski (pasta/dumplings) for soup, drop dough by teaspoonfuls into boiling stock or soup. When they rise to the top and look fluffy, they’re done. We usually try one, just in case; we just want to make sure it’s cooked all the way through. Nothing worse than a gummy dumpling.

Tips and Tricks

Stirring the batter in the saucepan takes SERIOUS upper arm and shoulder strength and endurance. Have a backup cook or two ready the first time you do this, and perhaps make sure you have some BioFreeze in the house for the following day’s shoulder pain.