Various English spellings abound, but my Hungarian family has always pronounced this as shpetz-leh. I prefer spaetzle topped with Chicken Paprikash or Beef Goulash (anything with lots of Hungarian paprika!!).
Mix flour, eggs, and a little salt with water into a paste. Do not beat!
Drop bit by bit into boiling salted water (the more the better).
Two approaches work here, either: (a) lower scant teaspoon of the paste into the boiling water (the spaetzle will separate from the spoon and start to cook) one by one, (b)use a coarse grater to force drops of the paste into the water.
Cook for 1-2 minutes then strain (and rinse, optional).