In a large mixing bowl, whisk together the 3 cups of all-purpose flour and 1 teaspoon of salt. In a separate bowl, beat the 5 large eggs with the ¾ cup of water until well combined. Gradually add the egg mixture to the flour, stirring until a thick, sticky dough forms.
Bring a large pot of salted water to a rolling boil. This is crucial as it helps the spaetzle cook evenly and absorb flavor.
Using a spätzle maker or a colander, press the dough through the holes into the boiling water. If using a colander, you may need to scrape the dough through with a spatula.
Allow the spaetzle to cook for about 2-3 minutes or until they float to the surface. This indicates they are done. Use a slotted spoon to remove them from the water and transfer them to a colander to drain.
In a skillet, melt the ¼ cup of unsalted butter over medium heat. Once melted, add the cooked spaetzle and sauté for a few minutes until they begin to brown slightly. This adds an extra layer of flavor.
