Tyrolean dumplings

Preparation:

Preparation: Prepare the spatzli: put the flour, eggs, milk and salt in a bowl; work the mixture energetically until you obtain a very soft paste. Bring a pot with plenty of salted water to the boil; put the pasta in the special utensil above the pot and drop the spatzli into the water (if you don't have the utensil, pour the mixture into the water with a teaspoon). Drain them with a slotted spoon as soon as they come to the surface, pour them into cold water and let them cool; drain them again and spread them out in a baking dish brushed with oil so that they don't stick. Keep a little of the cooking water which can be used for the sauce. Prepare the sauce: cut the speck into strips; clean the onion, wash it and chop it finely; put it in a pan with the oil and let it dry without letting it colour; add the strips of speck and just warm them up; salt and pepper. Finally, add the chives, washed and minced, and the spatzli and heat them by mixing them with a wooden spoon; add a few tablespoons of spatzli cooking water if necessary. Pour them into a serving dish and serve immediately with the grated Parmesan cheese.