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A soft pasta noodle or dumpling made from flour, eggs, salt and water or milk. The dough is made firm enough to roll out and cut into thin pieces or it is made soft enough to force through a sieve with large holes. The pasta pieces are generally boiled before adding to other dishes. In Germany it is served on its own as a side dish in the same manner as potatoes or rice are served, most often accompanied by gravy or sauce.