• Using a large sauce pot, boil water over medium to high heat and add 1/2 teaspoon of salt. Once the water starts to boil, reduce heat to low a boil.
• Measure flour in large bowl and add salt. Beat eggs in a small bowl and add to the flour. Mix the eggs into the flour until well blended, and resemble pea-size crumble.
• Gradually add water and using a fork to combine thoroughly into flour. You may need a little more or less water, but your goal is to get a thick sticky like consistency that is a little on the runny side but not watery.
• Option #1: Using a spaetzle maker, add about ½ to ¾ cup of dough at a time on the spaetzle maker and using the back of a tablespoon pressing the dough through the holes of the spaetzle maker into the boiling water.

  Option #2: Use the grip handle attachment of the spaetzle maker and quickly move it back and forth and allow the dumplings to fall into the boiling water.

  Option #3: Add the dough on a plate and drop teaspoonfuls into the boiling water using the edge of the plate.

  When the noodles are done they will float to the top of the water.
• Remove the noodles with a large slotted spoon or sieve into a colander and allow to drain completely. Then transfer the dumplings into a baking dish. Stir in some vegetable oil to avoid the dumplings from sticking and cover with foil.
• Place the pan of dumplings into a 275°F oven for about 20–30 minutes.
• Serve with your favourite dish.

Make ahead: complete the same above instructions.

• Difference is once you remove the dumplings from the boiling water and set them into the colander, rinse them with cool water and remove as much of the water as possible before placing the dumplings into a large baking dish.
• Once all of the dumplings are done, drizzle with oil and mix in thoroughly. Cover with foil and refrigerate. To warm, place in warm oven set at 275°F for 30-40 minutes. Stir dumplings after 20 minutes in the oven, cover and continue warming.
• Serve warm with your favourite dish.