My friend Jenny needed a spaetzle recipe and found one that used yogurt. Living in the heart of spaetzle country for many years (Freiburg) that just sounded wrong. I know that all over germany everyone makes them different. They originated 1738 although they believe it was developed before that. It is a basic recipe using flour, eggs , salt and water. The rule of thumb was to use 1 more egg than the number of people eating them. If you have 5 people coming use 6 eggs etc. I have changed the amounts at different times and have always had a successful outcome.
use a pot of boiling salted water and when they float to the top they are finished. Scoop them out with a sieve ladle. They can be made ahead of time and reheated in the oven or pan fried. It is a noodle that loves cheese (Gruyere) or gravy. It goes well with a variety of things.