Put the flour in a bowl and stir in the eggs. Gradually add the water and mix well until a sticky dough is formed.
Pass the dough in batches through a spätzle sieve into boiling salted water.
Once the spaetzle float on the surface of the water, strain with a slotted spoon and keep warm until ready to serve.
Preparation Tip:
The whole spelt spaetzle go well as a side dish with goulash or can be made into cheese spaetzle.
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