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Melt the butter and set aside to cool. Mix the flour with the salt in a bowl. Mix together the milk, melted butter and eggs and add to the dry ingredients. Stir with a wooden spoon or using dough hooks until you get a tough, sticky dough. Bring some salted water to a boil in a big pot. Traditionally, spaetzle are scraped. If you have them, use a wooden board and a metal spatula. First soak the wooden board in the pot for a minute or so. Like this, the dough will not stick to the board as much. Now spread a layer of dough on the board and scrape thin slivers directly into the boiling water. Alternatively, use a spaetzle maker. As soon as the spaetzle float to the top, they are done and you can remove them with a skimmer. Spätzle are a great side dish for rich sauces and goulash. Or enjoy them as a main dish, for example baked with cheese (Käsespätzle). Cleanup tip: I recommend you wash the dishes with cold water right away, as the dough is very sticky. Alternatively, soak the dishes in cold water before washing them.
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