Salt Combine all ingredients and stir until the batter is smooth. One part at a time, force through a spaetzle shaver and let drop straight into boiling water. As soon as the spaetzle rise to the surface, remove them with a slotted spoon and rinse in warm water. In olden days, the spaetzle dough was forced through a threelegged sieve, by means of stirring. This resulted in the socalled 'Knoepfle' (little buttons). Another method more common in the Wuertemberg area is to put the dough on a wooden board and scraping off small slivers of dough, which then results in elongated spaetzle, similar to the ones produced by a spaetzle press. Serves 4.