-2-1/2 cups all-purpose flour
-1 teaspoon salt
-1 egg, beaten
-1/2 to 3/4 cup lukewarm water
Begin by bringing a large stock pot of water to a rolling boil. While water heats, sift flour and salt into a medium-sized bowl.
Beat one egg and pour into flour mixture; stir a little. Gradually add water, mixing constantly until most or all of the flour mixture has been kneaded in and dough is stiff.
Transfer dough to a floured portable surface (like a cutting board or large plate) and flatten out dough to about 1/4″ to 1/2″ thick.
Using a sharp, wet knife, score the flattened dough into very small pieces (like deformed lima beans) and blade-flick them into the boiling water as quickly as possible. The trick is to get as many pieces of späetzle into the boiling water in a short amount a time as possible so that the cook time is fairly standard within a batch. You only want one layer of dumplings at a time in the boiling water. Allow each round to cook between 5-8 minutes, depending on size and thickness.
This recipe can be doubled or tripled. Use a large, slotted spoon to remove cooked dumplings from the boiling water between rounds.
Spoon finished späetzle into serving dish and top immediately with melted butter.