2 c. flour
1/2 tsp. salt
2 eggs
2/3 c. water

Mix all ingredients together. Beat until smooth and shiny (looks like thick sour cream).

To test: Drop a teaspoon of batter into boiling water to make sure it will cook firm. If it falls apart during cooking, keep adding flour until dough remains firm during cooking.

To cook: Add a part of the batter to a cutting board. With a knife, scrape small amounts of dough into the boiling water; stir gently. When spaetzle rise to the surface, they are done.

Remove from water with a slotted spoon. Keep warm in covered pot until all dough is used. Serve with gravy.

Spaetzle are used in place of potatoes or noodles.