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Whisk all the ingredients together to make your spätzle batter. Bring a large pot of heavily salted water to a boil (it should taste like ocean water). The Spätzle will absorb the water and that's the salting that's needed.
Either utilize a Spätzle press (my family uses this spätzle press) or a Spätzle grater (like my Swiss friend likes to use). You cans also drop the batter in the hot water using the cutting board and knife method (see note below).
Work in batches, so the German Spätzle don't stick together and form giant lumps. Once in the water, let simmer for about 2 minutes, then remove from the hot water using a skimmer and transfer to a serving bowl.
Drop some flakes of butter over the hot Spätzle and allow it to melt into the noodles. This will add incredible taste and will keep the noodles from sticking.