Prepare the batter right before cooking. Put a large pot of water on the stove 10 minutes before serving the noodles. Use hot water or use your kettle so that the water rapidly comes to a boil.
Also have a large skillet on hand in which you can toss your cooked nokedli with some oil.
Put your egg noodles' ingredients in a bowl: 4 cups (500 g) all purpose flour, 5 large eggs, 2 tablespoon vegetable oil and 1/2 teaspoon salt.
Mix the ingredients very loosely and add about half a cup of water (120 ml).
Mix the ingredients just until the point that you don't see the flour anymore. Don't overmix it.
When your water is boiling, add some salt and oil.
Start heating up 2 tablespoon of oil or lard in a large skillet. You'll fry your spaetzle right after being cooked, so you need your oil to be hot by that time.
Put your spaetzle maker over the boiling water. Fill it up with the batter. Start moving the upper part back and forth with strong movements. The small nokedli noodles will drop from the spaetzle maker into the boiling water. You can cook this quantity in 2 or three batches. Do this with caution, as you'll be working over hot boiling water.
Ritght after one batch of batter is in the water, stir it with a wooden spoon. Turn the heat high under the skillet with the oil.
Don't overcook your spaetzle. Once they come up to the surface, they are ready. This takes no more than a minute.
Use a strainer to get them out of the water and transfer them to the skillet.
Frying your spaetzle for a couple of seconds using high heat. Toss your noodles for about 1 minute.