Make the batter In a bowl, mix flour and salt. Add eggs and water gradually. The batter should be sticky and soft — thicker than pancake batter but not dough.
Rest (optional but traditional) Let rest 10 minutes for better texture.
Boil water Bring a large pot of salted water to a gentle boil.
Form dumplings Drop small pieces into the water using:
A spoon
Or a grater / spaetzle maker
Or a cutting board & knife
Cook When they float, cook 1 more minute, then scoop out.
Finish Toss lightly with butter or oil to prevent sticking.
