Recipe originally from Serious Eats

Ingredients:
1 cup (8 ounces) water
8 tablespoons (1 stick, 4 ounces) unsalted butter
3/4 teaspoon (about .15 ounces) salt
1 1/4 cups (6.25 ounces) all-purpose flour
1 tablespoon Dijon mustard (I omitted this, due to lack of mustard)
1/2 cup (about 1 ounce) grated Parmesan cheese
3 large eggs
4 tbsp finely chopped chives
1 tbsp finely chopped basil
Olive oil

1. Bring water, butter and salt to a boil. Then dump the flour in, stir briskly until a sticky dough forms.

2. Transfer to stand mixer, add cheese, eggs (one at a time) then herbs.

3. Transfer to gallon bag, let rest for 15-25 minutes. Bring a large pot of salted water to a simmer.

4. Cut the gallon bag with a 1/2 in opening, then pipe logs of dough onto a tray. Cut them up into 1in pieces.

5. Boil in batches, about 3 minutes after they float to the top

6. Drain then scoop onto an olive olive-oil greased tray. Toss, so they don’t stick.

7. FRY IN BUTTER (or cool and fridge)