Instructions

Step 1 – Prepare the Dough

In a large bowl, whisk the eggs with the salt.

Gradually add the flour.

Slowly pour in the water while stirring until you have a thick, sticky batter. It should be softer than pasta dough but thicker than pancake batter.

Let the batter rest for 10 minutes.

Bring a large pot of salted water to a rolling boil.

Using a spaetzle maker, colander with large holes, or a cutting board and knife, press or scrape small portions of batter into the boiling water.

Cook in batches if necessary.

The dumplings will sink at first.

Once they float to the surface, cook for another 2–3 minutes.

Remove them with a slotted spoon.

Transfer the cooked dumplings to a bowl.

Toss immediately with the butter to prevent sticking.

Serve hot.

The batter should be sticky, not firm.
Do not overmix the batter, or the dumplings may become tough.
Rinse briefly with warm water after cooking only if you are not serving them immediately.
Tossing with butter keeps the dumplings soft and prevents them from sticking together.