Nifflies, otherwise known Spaetzle, are German-style egg noodle dumplings. And they're awesome. If you're not into the whole pork-roast-sauerkraut thing, these are delicious with a pat of butter on top.
Unfortunately I don't have a picture of the nifflies, because frankly, they're not that photogenic. Especially when most of your serving ware is white. And also when you have a husband who you have to hold back from this meal using forks so that you can take a few pictures. If you look really closely, under the mound of sauerkraut John spooned onto his plate, you can see the delicious nifflies sticking out.
2 cups flour
1 tsp salt
small amount of water
In a medium bowl, mix together flour and salt. Add in the eggs and combine. Add the water, 1 tbsp at a time, until a wet, sticky dough forms. Let the dough sit for 30 minutes.
Bring a large pot of salted water to a boil. One the water is boiling, start cutting the dough in. Using a small spoon, scrape a small amount of the dough (about 1/2 tbsp) from the bowl into the boiling water. To make it easy for the dough to fall off the spoon, quickly dip the spoon with the dough into the water. Repeat until the bottom of the pot is roughly dotted with nifflies. Using a slotted spoon, carefully stir the nifflies off the bottom of the pot, just to get them off the pan. Wait until they float to the top, and then let them cook for a few more minutes (2-3). Use the slotted spoon and remove them from the water. Place into a large serving dish. Cover while you cook the rest. Continue cooking until the dough is gone (I usually have to do about 4 batches). Serve hot with pork roast and sauerkraut.