In a medium mixing bowl, combine flour and salt.

Whisk together milk and eggs, then combine with flour & salt until you have a sticky, thick batter. If the mixture is still to dry, you can add up to 1/4 c extra milk.

Extrude the batter through a spaetzle maker into boiling salted water. Cook for about 5 minutes or until all the spaetzle floats.

Drain and serve tossed in bread crumbs (optional).

For breadcrumbs- melt butter in a small skillet or fry pan and add bread crums, stir occasionally until crumbs are browned and smell toasty.

Soup version- extrude spaetzle directly into boiling soup.