Spaetzle

Above, two different styles of spaetzle maker.

Spaetzle: 

3 eggs,

1 1/2 cup warm water,

1 1/2 teasp. salt

550 grams flour

In mixer with whisk, blend eggs, salt and HALF of water.

Add HALF of flour.

Add remaining water -- mix -- then remaining flour.

Tradition says that the dough should be able to "hold a bubble" although this doesn't seem to be essential or perhaps true!

Cut noodles with a spaetzle-maker as you drop into lightly salted boiling water (I added a T of canola oil). Cook until they float and you see a little foam (perhaps 1.5 minutes). Strain, then rinse in cold water. Repeat in small batches.