Using a mixer or mixing bowl, whisk together vigorously your chosen flour, eggs, milk (or water), and 2 tsp of salt until the batter is well combined and develops bubbles. Once the batter has been mixed, let it rest for a minimum of 30 minutes. It should feel thick and sticky when ready to cook.
Fill a large pot with water and begin to bring it to a boil, adding the 1 tbsp of salt to the water. Once boiling, turn the water down to a simmer.
Set yourself up for success beginning by placing a colander over a bowl to drain the spaetzle once cooked.
Press a small batch of batter through a spaetzle maker or colander into the simmering water. Work in batches to allow the noodles to cook through thoroughly and prevent them from sticking to each other.
Let each batch of dough cook for 2-3 minutes, until they float to the top. Stir occasionally, and when done use a slotted spoon to transfer the spaetzle to the waiting colander to let excess water drip off.
Use in a recipe or serve as is, garnish with parsley if desired.
