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1
Bring large pot of salted water to a boil.
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2
Meanwhile, in large bowl, mix flour and salt.
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3
Make well in center of flour mixture and add egg and water.
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4
Stir egg-water mixture, gradually drawing in flour from edges until mixture is blended and forms a soft, smooth dough (add more flour or water as necessary).
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5
Sauteed fennel: In large skillet, heat oil over medium heat.
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6
Add onion and carrot and cook, stirring often, until softened, 3 to 4 minutes.
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7
Add garlic and cook, stirring, 1 minute.
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8
Add fennel slices, parsley, bay leaf and wine.
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9
Reduce heat and cook until fennel is tender, 8 to 10 minutes.
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10
Fill potato ricer fitted with a 1/4-inch hole attachment with half the dough and push it through into boiling water.
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11
Repeat with remaining dough.
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12
Alternatively, divide dough into two pieces and press or roll each piece on a lightly floured surface about 1/4 inch thick.
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13
Using wet knife, cut dough into thin slivers about 2 inches long.
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14
Using knife or spatula, carefully push the pieces of dough into the boiling water.
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15
Cook spaetzle until they rise to the surface, reduce heat to medium high and cook until tender and cooked through, 6 to 8 minutes more.
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16
Remove with slotted spoon and drain in colander.
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17
Add to fennel mixture, tossing lightly to coat.
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18
Season with salt and serve right away.
