In a large bowl combine 3/4 cup water, the eggs, salt and flour. Whisk well, until the dough is soft and sticky.
Heat the butter and oil in a large saute pan over medium-high heat, stirring constantly. When the butter begins to foam, add the garlic, chives, parsley and marjoram. Cook until the butter begins to brown, about 1 minute. Add the white wine and allow to reduce for a minute. Keep warm.
Bring a large pot of well-salted water to a boil. Transfer the spaetzle batter to a colander with small holes. Set the colander above the boiling water and, using a spatula or bench scraper, press the batter through the holes and directly into the water. Cook for 1 to 2 minutes, or until the spaetzle float to the surface. Drain and immediately add the spaetzle to the pan with the butter sauce. Over high heat, toss the spaetzle and the sauce together for 30 to 40 seconds, or until the spaetzle sizzles. Sprinkle with some grated Parmesan and serve.
Recipe courtesy of Guy Fieri