Spaetzle

In a large mixing bowl, whisk together eggs, milk, and salt until smooth.

Add the flour to the egg mixture and stir until you have a thick, sticky batter, slightly thicker than pancake batter. If the batter is too thick, add a tablespoon of milk at a time until it reaches the desired consistency. Rest the dough for 10-15 minutes.

Bring a large pot of salted water to a boil. Once boiling, reduce the heat to a gentle simmer.

Working in batches, spoon portions of the batter onto a large-holed grater or colander set over the pot of simmering water. Use a spoon or spatula to press the batter through the holes, allowing small "noodles" to fall into the water.

Once the spaetzle rises to the surface of the water (about 2 minutes), use a slotted spoon to remove them and transfer them to a clean dish. Repeat until all the dough is used.

In a large skillet, melt the butter over medium heat. Once melted, add the cooked spaetzle and toss until lightly coated and warmed through. Season with additional salt and pepper if desired. Finish by sprinkling with fresh parsley and serve.