Sift flour with the salt. Mix the eggs with the milk/water. Gradually add into the flour, beating well between each addition to insure a smooth dough. Let stand at room temperature for 30 minutes. The dough will have the consistency of a thick purée.

Boil salted water in a large deep casserole. When boiling place the spaetzle grater on top, resting on the sides of the pan. Using a soup ladle or large sauce spoon, put the spaetzle dough into the moving canister guide on top of the grater, approx. 1 full ladle at a time. Move the guide along the grater to drop the dough into the water. Repeat one or 2 more times. The dough will quickly rise to the surface. Skim it out of the casserole and drain in a colander. Repeat with the rest of the dough. For this recipe, I have found that it is best to do in 2 parts as otherwise the spaetzle tend to overboil.

If you do not have a spaetzle grater, you can use a colander - simply press the dough through the colander holes using a wooden spoon, over the boiling water.

Once drained, you can season with salt and pepper to taste and serve as is, or you can sauté in a frying pan with some butter and/or olive oil, then season to taste. You can also add tomato paste or pesto to the frying pan to give the spaetzle some "zip". Personally, we like them slightly sautéed and then put in the oven with grated swiss cheese for 10 minutes at 350 ° F.

Makes 4 servings