Preheat your oven to 170F or the lowest/keep warm setting. Put the butter into a 9x13" or similar sized glass baking dish and place the dish in the oven to warm and melt the butter.

In a large bowl mix together the flour and salt. Make a well in the middle and add the eggs, milk and water into it. Using a large wooden spoon, mix everything together until combined. Continue beating and kneading the dough with the wooden spoon until the dough is fairly smooth and elastic (this takes a bit of muscle!). Set aside to rest while the water comes to a boil.

Bring a large pot of lightly salted water to a boil. Place your spätzle press on the counter beside the pot of water. Place a strainer over a medium sized bowl and set beside the spätzle press. Grab a slotted pasta spoon and place it beside the strainer and bowl.

Fill the spätzle press with dough up to 1" from the top. Rest the press on the pot over the boiling water and slowly press the dough into the water. Once all the dough has been pressed into the water, either dip the end of the press into the boiling water to release the noodles or cut them off with a small, sharp knife. Once the noodles float to the top and the water comes back to a boil, remove them with the slotted spoon and drain in the strainer. Then transfer the drained noodles to the warm baking dish and gently swirl them around in the butter with the slotted spoon. Repeat this step until all the dough is cooked.

Serve spätzle as a side with gravy, or as a meal topped with lentil soup, goulash or as käse spätzle (layered with caramelized onions, grated gruyere and cheddar cheese and baked until melted).