Homemade Spaetzle with Herb Butter

- 2 cups all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1½ cups whole milk
- 2 large eggs
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped fresh parsley or chives, or a combination
Instructions:
The little noodle blobs are perfect for soaking up gravy, and you may  try to serve them with sauerbraten.
- Bring a large saucepan of salted water to a boil over high heat.
- Whisk the flour, salt, and pepper in a medium bowl and make a well in the center. In another bowl, whisk the milk and eggs together until combined. Pour into the well and whisk until smooth and the consistency of pancake batter.
- Place the spaetzle maker over the boiling water. Pour the batter into the hopper and move it back and forth to force the batter through the holes into the water. When all of the batter has been added, let cook until the spaetzle rise to the surface, and then cook for 1 minute. Drain well. (The spaetzle can be prepared up to 2 hours ahead. Rinse them well with cold running water, then toss with 1 tablespoon vegetable oil to keep them from sticking together.)
- Heat the butter in a large nonstick skillet over medium-high heat until the foam subsides. Add the spaetzle and cook, stirring occasionally, until heated through, about 2 minutes (or 5 minutes for room-temperature spaetzle). Sprinkle with the parsley and season with salt and pepper. Serve hot.