Put the wheat flour with the eggs in a bowl and mix slowly. Gradually add the oil and mineral water. Stir until no more lumps or bubbles can be seen. Round off with a little salt.
Place a large saucepan with water and bring to the boil. Put the spaetzle slicer on and process the dough little by little (but only so much at once until the pot is covered). Bring to the boil for 2-3 minutes (until it foams). Then pour the spaetzle into a sieve with a slotted spoon (only put off the spaetzle if you want to fry the spaetzle later).
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