Sieve the flour into a bowl, make a well in the middle, mix with the eggs, salt, a little water and the herbs from the middle. Gradually pour in the rest of the liquid. Make sure that there are no lumps.
Beat the dough until it bubbles. Press the dough in portions through the spaetzle scraper or press into boiling salted water. The spaetzle are done when they float on the surface.
Take the finished spaetzle out of the cooking water with the slotted spoon, dip it briefly in fresh warm water and let it drain.
A little tip: if you want the spaetzle to be a bit firmer, simply replace 100g flour with 100g semolina.
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