For the spaetzle, place all ingredients in a bowl and mix well with a dough hook. The dough should have a medium-firm consistency and be easy to separate from the sides of the bowl.
Cover the dough and let it rest for 20 minutes. Bring water to a boil and add salt. Drop the dough by spoonfuls onto a board and use a pastry card to plane it into the hot water. When the spaetzle rise to the surface of the water, they are ready.