Spaetzle Recipe (from my MIL)

This has been such a wonderful recipe. You can serve with sauerbraten, goulash or just cheese and butter. It's well worth the effort.

3 cups all purpose
1 teaspoon salt
6 large eggs
4 Tablespoon water, or as needed
2 Tablespoons unsalted butter
salt and pepper and a strong arm!

In a large mixing bowl combine the flour and salt and make a well in the center. Whisk the eggs with the water and pour them into the well. Whisk the eggs with the water and pour them into the well. By hand or with a wooden spoon, begin whisking the egg mixture, drawing in a little flour each time you whisk, until you have a thick, wet doughy mixture. Continue working the dough, picking it up as you whisk to incorporate air into the mixture and make it a little bubbly. It should be a thick, "dropping" consistency. You will start to hear a popping sound when you are almost there.

To form the spatzle: boil water rapidly, add salt. The best  method is to use a spatzle press (similar to a potato ricer but with less holes). Mine looks like a non sharp grater and there is a sliding container that moves back and forth over the holes to disperse the dough. The dough then drops into the water. When it is cooked, it will rise to the top (about 20 seconds). Lift the cooked pieces out of the water with a slotted spoon. Place in a buttered dish. Enjoy.