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In a large bowl, mix all the ingredients.
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The batter should be about as thick as a pancake batter.
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(add more water or flour if you need to adjust).
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Bring a large pot of water to boil and add 1 or 2 tsp salt to it.
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Next I'll introduce 2 ways to make spatzle - one with the cutting board and one with a wide hole colander/tray.
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(If you have a spatzle press you probably know how to use it...)
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CUTTING BOARD METHOD: Place a ladleful of the batter near the edge of you cutting board.
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Hold it on the edge of the pot over the boiling water and flick off noodle-shaped pieces in to the pot.
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The resulting spatzle will be kind of unevenly sized and shaped but bigger and fluffier than the colander/tray method.
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WIDE-HOLED COLANDER/TRAY METHOD: If you have a colander or flat tray with wider holes, you can make spatzle with it!
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Simple hold it over the water and press spoonfuls of the batter into the pot.
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With this method you'll get cute, smaller and round spatzle ^^
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LAST STEPS: Boil the batter in 3 batches so the pot doesn't get over crowded.
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When the spatzle float to the top they are finished (usually 2-3 minutes).
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Scoop the spatzle out into a bowl of cold water with a strainer in it.
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This will prevent them from turning into a big clump.
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Continue cooking the rest of the spatzle.
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When finished drain and use as desired!
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Some suggestions below.
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Spatzle are great with sauces, stewed meats, gravies, etc.
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This photo I served them with a paprika and tomato stew.
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They are great with creamy sauces, bacon and fish too.
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In this photo I put some chopped spinach in the batter and served with a creamy mushroom and crabs sauce.
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Of course there's the classic Schwabisch Linsen mit Spatzle too, where a thick lentil stew is served over top the spatzle.
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See recipe here: https://cookpad.com/us/recipes/269888
