INSTRUCTIONS
1. Put the flour in a mixing bowl and make a well in the center. Break the eggs into the well and scramble them up. Add about ½ cup of water to eggs and stir and beat into the flour, using a wooden spoon. Continue to add small amounts of water to the batter and beating using a chopping motion with the spoon until you get large bubbles forming in a thick, rubbery batter.
2. Bring a large pot 2/3 full of salted water to a full boil. Take a large dinner plate and put a clump of 1-2 heaping tablespoons of batter near edge of plate. Using the back of a butter knife dipped in water, scrape shreds or strings of batter from the edge of the plate into the boiling water. When the Spaetzle float to the surface, they are done. Remove the Spaetzle with a slotted spoon and let drain in a colander.
3. Serve with gravy or with butter and salt. They may be stored overnight in the fridge and reheated with a little water in the microwave or in a frying pan with some butter.
