"a little lesson.
i am sure robert is a wonderful chef, but his spaetzle are not spaetzle, they are "knoepfle", spaetzle are longer and more uneven in shape, scraped from a board into boiling water. i know, because i am from where the spaetzle originated from. they are from wuerttemberg (schwaben) while the knoepfle are from bavaria and in the north of germany they are not on the menu. so, it is not plainly a german noodle, but specifically a noodle from schwaben.
the rest of the recipe is great!

"these are no spaetze, just home made noodles.
use more eggs... 1 per person,no butter in the batter!
to make right,scrape them from a board, directly in to the boiling water and they are done, as soon as they float to the top. remove from the water and rinse, keep them WARM in the oven and put always a bit of butter on each layer you build with the portions you make and when done mix them well before serving.
for scraping the dough a knife or a dry-wall scraper from the hardware store works good too, a metal one, without a handle,(has to be always wet, so dunk it often into the boiling water, otherwise the dough sticks on the blade) and get a thin flat board with a handle . use only about a 1/2 cup of dough at a time on the board and spread it thin before cutting. the dough has to be the consistency as this recipe calls for. they take some practise to make, but it is sure worth it! watch so you don't burn your fingers in the boiling water!