Cook fresh or frozen spinach thoroughly in a large saucepan until all the water has evaporated and the leaves are fully cooked. The spinach should not be watery.
In a blender, or using an immersion hand blender, blend the spinach until it reaches a uniform, creamy mixture.
Now add the eggs and a pinch of salt and stir gently with a whisk.
It is now time to add the water, which should be at room temperature, again adding in slowly and mixing until completely uniform.
If you like the taste, you can add a dash of either nutmeg powder or grate your own fresh nutmeg directly into the mixture.
The final step to preparing the batter is slowly adding in the flour and stirring constantly with a wooden spoon. Add slowly to avoid clumping.
The end result should be a smooth, creamy batter that is almost runny, similar to pancake batter. You want a batter that slowly drips off a whisk or spoon. For batter that is too wet, add a little more flour. For batter that is too dry, add more water.
You can set the batter aside to rest while you prepare the sauce and boil the water to cook the noodles in.
Put a large pot of water on the stovetop and bring to a boil. Add salt.
Instructions for sauce:
While the pot of water is coming to a boil, you can prepare the sauce, as the spaetzle only takes a few minutes to cook and you will drain them and add them directly into your sauce.
Chop the speck into thin, vertical strips.
If you would like to add chives, you can finely chop them now and set them aside.
Heat the butter and olive oil in a saucepan.
Add the chopped spek and saute until golden brown and crispy, being sure to stir often.
Now add the fresh cream, the chives if desired, and salt and pepper to taste.
Cook the mixture over low heat until it goes from liquid to creamy texture.
Instructions for cooking the spaetzle and combing with sauce:
Position your spaetzle maker or other tool for making spaetzle over the boiling water being careful not to burn yourself on the hot rim of the pot.
Slowly pour the batter through the slotted instrument so that it drips into the boiling water, you can use a ladle to make it easier if necessary.
The spaetzle noodles will cook almost instantly. You will know they are ready when they float to the surface. Keep in mind that your spaetzle noodles will all be slightly different shapes, but you want them to be fairly small. If you are getting large or clumpy spaetzle noodles you will need to pour the batter more slowly over the spaetzle maker or whatever instrument you are using.
Remove the noodles, as they cook, with a slotted spoon. Be sure to drain off any excess water, and put them directly into the saucepan with the prepared sauce.
Repeat until all the batter has been used.
Stir carefully, folding all the spaetzle into the sauce until they are evenly covered.