4 qt. water
1 1/2 tsp. salt
2 c. all-purpose flour
1/2 c. water
3 eggs

In a 6-quart Dutch oven over high heat, heat 4 quarts of water and 1 teaspoon salt to boiling. Meanwhile, in medium bowl with wire whisk or spoon, beat flour, water, eggs and salt until smooth. Reduce heat to medium. Over boiling water with rubber spatula, press butter through colander or spaetzle maker. Stir water gently so spaetzle will not stick together. Boil 5 minutes or until tender, but firm; drain.