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

In 6-qt. Dutch oven over high heat, bring water and 1 tsp. salt to boiling. In medium bowl with wire whisk or spoon, beat flour, 1/2 cup water, eggs and 1/2 tsp. salt until smooth. Reduce heat to medium. Over boiling water with rubber spatula press batter through colander or spaetzle maker. Stir water gently so spaetzle will not stick together. Boil five minutes or until tender but firm (al dente); drain.