German Spaetzle

Gather the ingredients.

Place a large pot of salted water over high heat and bring to a boil. Reduce the heat to maintain a gentle boil.

Meanwhile, prepare the spaetzle batter. In a medium bowl, combine 2 cups (250 grams) all-purpose flour and 1 teaspoon fine salt ; stir to blend.

In a small bowl, whisk 1/2 cup of milk with 4 large eggs .

Add the milk and eggs to the flour mixture and beat with a wooden spoon or whisk until the batter is smooth and elastic. It will have a consistency similar to pancake batter. When you lift the spoon, it shouldn't flow; it should drip from it slowly. If too thick, add some milk, and if too thin, add more flour. Let the batter rest for 10 to 15 minutes.

Place your spaetzle maker or another slotted utensil over the simmering water; add some of the spaetzle batter, and press it through the holes and into the gently boiling water. The spaetzle cook quickly, so it's best to cook them in two or more batches depending on the method you use.

The spaetzle will take from 1 to 3 minutes to cook, depending on their size. The dumplings will float to the top when done.

Use a slotted spoon to remove the spaetzle to a bowl and toss 2 teaspoons butter or more . Repeat with the remaining batter.

At this point, you may sauté the cooked spaetzle (see below) or refrigerate until it's time to sauté and serve. If you're skipping the sauté step and are serving them immediately, taste and add more salt and butter, as needed, along with 1/4 teaspoon freshly ground black pepper and 2 tablespoons fresh chopped parsley, or other fresh herbs . Toss and serve hot.

Melt 4 tablespoons of butter in a large skillet or sauté pan over medium heat until lightly browned.

Add the spaetzle to the pan and increase the heat to medium-high. Sauté the spaetzle, stirring frequently, for about 3 to 7 minutes, or browned as desired. Taste the sauteéd spaetzle and add salt, as needed, along with 1/4 teaspoon freshly ground black pepper and 2 tablespoons fresh chopped parsley, or other fresh herbs . Toss and serve hot.