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

Mix flour, eggs, water and half of salt until batter homogeneous (add more water if needed to achieve the needed fluidity). Bring 3 quarts of water and half of salt to a boil. Use the ricer to squeeze the batter into strands. When the spaetzle rises to the top of the water, remove them and rinse in cold water. Finally, fry in butter or cook with melted butter and bread crumbs. Also good with string beans.