Tomato Dumplings with Feta Cheese

Drain the feta cheese, grate coarsely or thinly slice.

Rinse basil, shake dry, pluck leaves and cut into fine strips.

Mix the flour with 1/2 teaspoon salt in a mixing bowl. Add eggs and beat with the dough hook of a hand mixer until combined. Add tomatoes and tomato paste and beat to form a smooth dough.

Fill a large pot 2/3 full of salted water and bring to a boil. Rinse zucchini, pat dry and thinly slice.

Heat the oil in a large skillet. Cook zucchini in small batches until golden brown, seasoning each batch with salt.

Working in batches, press dough through spaetzle maker directly into the pot. Cook until all the noodles float to the surface, and remove with a slotted spoon.