Mix all ingredients well in a bowl. Use just enough water to make it like a thick pancake batter.

Bring a large pot of water to a boil and add a teaspoon or if salt to the water. The traditional way to make spätzle is to put some batter on the edge of a cutting board and flick it into the boiling water. You can also use wide holed colander or tray (picture above) or of course, a spätzle press. (See my previous spätzle recipe for more details on this part, link above in the story section.)

Make the spätzle in batches by cooking a ladleful or two at a time. When they float to the top, they're done.

Scoop out the floating, finished spätzle....

...and dunk them into a bowl of warm water. This keeps them from sticking together while you're still cooking.

When ready to serve, drain and divide on to plates!