• Fill a large pot with water and add 1  tablespoon of salt. Bring to a boil over high heat.
• Combine the flour, 2 tablespoons of the herbs, and salt in a large bowl and whisk to blend.
• Butter a medium bowl and set it aside.
• Add the eggs and milk to the flour mixture and whisk or stir until well blended. The batter should be the consistency of pancake batter, thick enough to form the spaetzle but loose enough to drop through the spaetzle tool or colander with a little urging. If it is too thin, add a bit more flour. If it is too thick, add a bit more milk.
• Place the spaetzle tool or colander over the boiling water and use a knife or bench scraper to scrape half of the dough through the holes and into the water. After about 2 minutes or until they rise to the top, scoop the spaetzle out with a skimmer or slotted spoon. Transfer them to the buttered bowl. They will look like tiny dumplings. Repeat with the remaining dough.
• Toss the hot spaetzle with 1 tablespoon of butter, the remaining herbs, and Parmesan cheese, if using.

How to Sauté Spaetzle

• Toss the hot spaetzle with 1 tablespoon of butter and omit the remaining herbs and Parmesan cheese. Refrigerate the spaetzle until you are ready to eat.
• About 5 to 10 minutes before serving time, melt 3 tablespoons of butter in a skillet over medium heat.
• When the butter is sizzling, add the spaetzle and increase the heat to medium-high. Cook, stirring and turning, until the spaetzle is lightly browned, about 4 to 7 minutes. If desired, toss with 1 to 2 tablespoons of fresh chopped herbs and 1/3 cup of Parmesan cheese.