1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup water
3 tablespoons butter
In a large bowl, combine the flour and salt. In another mixing bowl, whisk the eggs and water together. Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 15 minutes.
Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a spatzle maker or box grater with large holes over simmering water and push the dough through the holes with a rubber spatula. Do this in batches so you don’t overcrowd the pot. Cook for 3 to 4 minutes, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
(Note: this step is optional.) Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color.
You can find spatzle makers at most kitchen supply stores. A colander with large holes would work too.