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Spaetzle are a famous Swabian / South German (side) dish, served with all kinds of roasts and much gravy. Gratinated with cheese and served as a main dish with fried onions, they are called \'Kässpätzle\' .

Ingredients
500g white wheat flour
5 large eggs
1-2 tsp salt
1/4 l cold water

Method
Make the spaetzle dough by mixing all ingredients (flour, eggs, salt, and water) with a wooden spood. Beat the dough until it shows blisters. Let it rest for 10 min.

Bring a big pot with water to boil and then(!) add salt.

Very traditionally it is to hand-scrape the spaetzle into the boiling water by using a cutting board and a knife or palette. But I use my Spätzlehobel, you could use a colander with rather big holes instead. Just let some tbsps of the dough drop into the boiling water.

The spaetzle are done, as soon as they begin to swim on the surface. Remove them from the boiling water and start again until all dough is used up. If you serve it as a plain side dish, you may want to fry the spaetzle gently in a bit of butter.