Step 1

In a large bowl, combine flour, salt, and eggs. Slowly add the water to the flour mixture. With a handheld mixer, mix the dough on high speed until it comes together. It should have the consistency of thick pancake batter. Continue mixing for another 5-10 mins. The batter needs to have little bubbles.

Step 2

Cover the bowl and place the spaetzle dough in the refrigerator for 15 minutes or longer.

Step 3

In a large pot, bring the cooking water to a boil. Add some salt. Turn the heat down.

Step 4

Remove the spaetzle dough from the refrigerator. Turn your burner to low. The water should be very hot but not boiling. Spoon some spaetzle dough into your spaetzle maker and let the batter drop into the simmering water. Cook the noodles al dente – that should only take a few minutes. Continue cooking the spaetzle in batches until all the batter is used up.

Step 5

Either use a slotted spoon or drain the egg noodles through a strainer. I like to put the egg noodles into a skillet with some melted butter.