The traditional way of making schwäbische Spätzle (German egg noodle).  First you make the batter then you can use a press to form the Spätzle, but this by hand method is best tasting for texture and size. Spätzle is served with Goulash, snitzel, and many other dishes. Basic Spätzle ecipe 2 cups all-purpose flour 1 teaspoon salt 2 eggs 3/4 cup milk Stir together the flour and salt. Combine eggs and milk; stir into the flour mixture. Pour the batter into a Spätzle Hex or mak by hand and place it on the lip of a large saucepan or pot (with a diameter of at least 20 cm or 8 in) of boiling, salted water. Turn the crank with one hand, keeping the Spätzle Hex gently in place with the other. Take care to let the extruded pieces of dough (the Spätzle) fall into the slightly bubbling water and let them cook for approximately 2-3 minutes. Generally, Spätzle swimming on the surface are sufficiently cooked and may be gathered with a large slotted spoon, drained and placed into a serving dish. Stir in some melted butter or margarine to keep the Spätzle from sticking together and garnish with some bread crumbs. Makes about 4 cups of Spätzle, which is sufficient as a side dish for 2-3 people. Serve with nearly any meat dish. Spätzle is great with gravy, sauces or just plain. As a delicious variation to the above recipe, scoop the Spätzle out of the boiling water and arrange in alternate layers of grated cheese (Fontina) and fried onions in a pre-heated dish.