• Fill a large pot with water and add 1 tablespoon of kosher salt. Bring to a boil over high heat.
  1 tbsp kosher salt
• Combine the flour, 2 tablespoons of the herbs (if using), and fine salt in a large bowl and whisk to blend.
  2 cups (255 grams) flour | 2 tbsp Fresh chopped herbs | 1 tsp fine salt
• 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.
  4 large eggs | 2/3 cup milk
• Butter a medium bowl and set it aside.
  Butter for greasing a bowl
• Place the spaetzle tool or colander over the boiling water and use a knife or bench scraper to scrape half of the batter 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, letting the excess water drain off, then 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 1 tablespoon of herbs, and Parmesan cheese, if using.
  1 tbsp Fresh chopped herbs | 1 tbsp butter | 1/3 cup grated Parmesan cheese (optional)

Optional Sautéed Spaetzle

• Make the spaetzle following steps 1 through 5. Toss the hot spaetzle with 1 tablespoon butter to prevent sticking, then refrigerate until ready to sauté and serve.
• About 5 to 10 minutes before serving time, melt 3 tablespoons of butter in a large skillet over medium heat.
  3 tablespoons butter (if sautéing the spaetzle)
• 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. Toss with 1 tablespoon of fresh chopped herbs and 1/3 cup of Parmesan cheese, if using.
  1 tbsp Fresh chopped herbs | 1/3 cup grated Parmesan cheese (optional)
Tip: If refrigerated spaetzle clumps, gently loosen them before adding them to the skillet.