For the spaetzle dough, mix the flour, salt, pesto, eggs and the water into a thin dough using a hand mixer or a food processor. The dough has a good consistency when it flows tough from a spoon. If the dough is too firm, just add a little more water. The dough must now rest for 10 minutes.
During this time, bring about 3 liters of water to the boil in a large saucepan. Wash the rocket.
After the resting time, whip the spaetzle dough again and then add portions to the boiling water using a spaetzle board, spaetzle press or the spaetzleria from Tupperware. The spaetzle are cooked when they swim on the surface of the water. Put the finished spaetzle out of the water in a sieve with a slotted spoon and drain well.
Heat the olive oil in a pan and add the drained spaetzle. Swirl well and then mix in the mozzarella. Cover and let the cheese melt at a low temperature.
To serve, garnish the cheese spaetzle with a little rocket and, if you like, you can add fried onions over it.
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