Process the flour with eggs and salt into a smooth pasta dough. This can take a while, but the long kneading pays off. Wrap the finished dough in a piece of cling film and let it rest for about 30 minutes.
In the meantime, cut the crab meat into small pieces, peel and dice the shallot and chop the parsley. (I had to use the dried parsley.) Mix everything together with the ricotta and the spices to make a filling.
Now pass the dough through the pasta machine in portions. Starting on level 6, fold the dough together a few times and twist until it is nice and elastic. Then continue to work up to level
Cut out the shape of the dough sheet with the dough trap (Tupperware) and place it on the dough trap, press down and put a teaspoon of the filling on each part. Squeeze well and let rest on a kitchen towel.
Bring water to a boil in a large saucepan, season with salt and cook the dumplings in it for about 10 minutes. Take out and drain.