This is pretty well spot on how my MIL makes spaetzle. She does not use a spaetzle device, just a knife as shown in the video. And she makes them small too, never large.
And this recipe is pretty well spot on for the ingredients she uses as well. Sometimes she uses some milk instead of all water, mainly if she uses the spaetzle as dessert with a sauce.
Spaetzle
2-1/2 cups bread flour
2 large eggs
2 Tbsp butter
3/4 cup water
1 tsp salt
Dash of pepper
1 Add flour, salt and pepper to a large mixing bowl.
2 Add eggs, and melted butter. Slowly add water and mix ingredients until lumps are gone and it is like a batter.
3 Prepare a pot of water with salt and bring to a boil.
4 Spoon a portion of the batter onto a flat plate.
5 With a spoon or knife, begin cutting about a spoonful of batter at a time from the edge of the plate into the boiling water. Because of the small size of the spaetzle, they will rise quickly to the surface. They only need a few minutes to cook in the boiling water once they have risen. Alternately you could use a spaezle maker.
6 Remove the cooked spaetzle to a colander to drain.
7 Put in a serving dish and add a bit of butter. The butter prevents the spaetzle from sticking together.
Spaetzle is a great base for recipes such as chicken paprikash, goulash and the like.
Visual instructions
http://www.youtube.com/watch?v=
And this is her recipe for Chicken Paprikash. She makes it quite similar to my MIL's recipe as to the ingredients. But at the end, my MIL sort of sautes a few more finely diced onions and mushrooms, adds some heavy cream or sour cream to make a sauce and then she adds that sauce to the chicken paprikash and simmers the sauce and cooked chicken together a bit at the end.
http://www.youtube.com/watch?v=