Put the flour, eggs and salt into a bowl. Slowly add the water and mix the ingredients with a wooden spoon or a hand mixer. The dough should be thick and fall slowly from the spoon. You may even observe small bubbles under the surface.
Once the dough is ready, let it rest for about 15 minutes. This time is necessary for the dough to hold together and become more stable.
Heat water in a pot. When it comes to a boil either press the Spaetzle in portions through a Spaetzle ricer or a Spätzlehobel. Make sure that the device is about 2 – 3 cm (1 inch) above the water surface which should only be simmering now. Make all the Spätzle until you’ve used up the whole dough.
Cook the Spaetzle in the open pot until they well up several times and swim on the surface. Depending on the size and amount of Spaetzle this takes 2 – 3 minutes.
When the Spaetzle are cooked, take them out of the pot with a skimmer or strain them through a colander and shortly rinse with hot or cold water.
Place a kitchen towel on your kitchen surface and dump the Spaetzle on it. Distribute them evenly on the towel to let them dry and cool off.
Melt butter in a large pot until it sizzles and brown the Spaetzle gently in the hot butter. Serve immediately.
