Whisk all ingredients well with a whisk and then beat well with a wooden spoon. The longer the better. Let it swell briefly. The dough should be smooth, but not too runny.
Heat plenty of water and salt well.
Every Swabian now scrapes the spaetzle dough from a well-watered board into the hot water, but I take a potato press with a spaetzle insert and carefully press it into the water.
As soon as the spaetzle floats on the surface (after 1-2 minutes) you can scoop them out with a skimmer. It is best to do this in portions.