Wash the basil leaves and mix gently with eggs, water, olive oil and salt (the salt prevents the basil from turning brown). Put the flour in a bowl, add the basil mixture little by little and work it into a smooth dough with a wooden spoon.

Bring plenty of water to the boil, salt. Using a special Spätzle press, “grate” the dough into the boiling water in portions, stir and bring the Spätzle to the boil once. Take the Spätzle out with a slotted spoon, rinse in cold water and drain well.

Before serving, toss the Spätzle in olive oil or butter, mix with pieces of Mozzarella and halved cherry tomatoes, finally sprinkling with lots of Parmesan.