1. Combine all ingredients and mix on low until thoroughly blended.
2. Once blended, increase speed to medium high and mix until dough becomes sticky and pulls away from mixer blade. 
3. Fill a large stock pot 1/2 full with water and bring to boil on med-high.  Use a spaetzle grater or a flat collinder that has 1/2 inch holes.  Place on top of pot,  drop 1 cup of batter onto grater or collinder and push openings into boiling water.
4. Allow batch to boil for 5 minutes, then remove and drain.  Place batch in separate bowl and cover.
5. Repeat process until all batter has been cooked.
6. Add butter and salt to cooked spaetzle to taste.

Dough needs to be fairly gummy and thick.  After boiling first batch, test a few spaetzle.  They should be thick and chewy.  If they are thin or watery tasting, add 1-2 Tbsp of flour to thicken batch.  Can also add a tsp of parsely flakes and 1/4 cup or parmesan.