- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 4 eggs
- 1 cup milk
- 1 to 4 tablespoons butter, as need to lightly saute spaetzle
- 1 tablespoon minced fresh parsley leaves (from about a handful which has been rinsed and dried well in a salad spinner or with paper towels, before stripping from the stems)
Combine the flour, baking powder, salt, and black pepper in a bowl. Whisk in eggs and milk and beat to create a batter that is cohesive but is still loose enough to be pushed through a sieve to make dumplings with identifiable strands of batter. (Add additional flour if too loose or additional milk if too dry.)
Bring a pot of water to boiling and reduce it to a simmer. Drop tablespoons of the batter into a strainer held over the boiling water to make the spaetzle "dumplings." Remove them to a platter with a slotted wooden spoon as they rise to the surface.
Melt butter as needed over medium-low heat in a saute pan to briefly saute the spaetzle.
Transfer to a serving dish and sprinkle with parsley.