Spaetzle

Directions

1. 1
   Set a large pot of water to a boil and salt it.
2. 2
   In a bowl, combine flour with pepper and a large pinch of salt.
3. 3
   Lightly beat together eggs and milk, and add to flour, stirring.
4. 4
   If necessary, add a little more milk until mixture has the consistency of pancake batter.
5. 5
   Scoop a tablespoon or so of batter, and drop it into water; small pieces may break off, but batter should remain largely intact and form a disk.
6. 6
   Repeat, using about one-third to one-fourth the batter, depending on the size of the pot.
7. 7
   When spaetzle rise to top a couple of minutes later (you may have to loosen them from the bottom, but they will pop right up), cook another minute or so, then remove with a slotted spoon into a bowl of ice water.
8. 8
   Repeat until all the batter is used up.
9. 9
   Drain spaetzle; at this point you can toss them with a bit of oil and refrigerate, covered, for up to a day.
10. 10
    Heat butter or oil in a large skillet, preferably nonstick, over medium-high heat.
11. 11
    When it's hot, add spaetzle a few at a time, and quickly brown on both sides.
12. 12
    Serve hot, garnished with parsley or chives.