3 c. flour
1 tsp. salt
4 eggs
1 c. milk

In a large mixing bowl, combine the flour, 1/2 teaspoon of the salt. Beat the eggs with a fork and add to the flour. Pour the milk in a thin stream into the mixture stirring constantly. Beat until smooth.

Bring 2 quarts of water and the remaining salt to boil. Run the dough through a spaetzle pusher or set a colander with large holes over the water and push the dough in. If you don't have either you can push the dough into the water off the spoon with your finger. Stir the spaetzle gently to prevent them from sticking to each other, then boil briskly for 5-8 minutes or until they are tender. Repeat until you have used all the dough. Serve hot with butter and toasted bread crumbs if you like.