2 1/2 Cup(s) Flour
1 1/2 Cup(s) Water (maybe not all will be used)
3 Each(s) Large Eggs
1 Pinch(s) Salt
2 Tablespoon(s) Butter
Put the flour in the bowl and stir in the eggs. It's going to be pretty dry. Add water a little at a time. Keep mixing until it's a little softer than pasta doe would be. If it won't easily run through the spaetzle strainer then go back and add more water to soften a bit more.
Nearly fill up a 4-8 quart pot with salted water and bring it to a boil. Scoop the doe, a cup or so at a time, into the spaetzle strainer. I used a mandarin strainer that has largish holes and pushed the doe through that a rubber spatula. If the doe doesn't push through very easily then it is too thick.
Do it in batches, leaving the doe in the water about 3 minutes each time. The dumplings will float when it is done and you can then scoop it off the top with a slotted spoon into the serving dish.
After you are done cooking it, melt the butter into the dumplings.