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1
Mix flour, salt, pepper, and half the cheese together in a large bowl.
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2
In a smaller bowl, whisk the eggs and milk together.
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3
Making a well in the flour mixture, pour in the egg mixture.
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4
Gradually draw flour from the sides into the eggs until well combined; the dough should be smooth and very thick.
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5
Let dough rest 10 to 15 minutes.
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6
Meanwhile, bring a large pot of salted water to the boil, covered, over high heat.
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7
Reduce heat to a low simmer.
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8
Set a large-holed colander over the simmering water.
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9
Put dough into the colander, and using a rubber spatula or ladle, push the dough through the holes into the water, about 3 to 4 minutes.
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10
Cook each batch until the spaetzle float to the surface, stirring gently to prevent sticking.
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11
Use a slotted spoon or small strainer to transfer the cooked spaetzle to another larger strainer or a clean colander to drain, rinsing with cold water.
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12
Continue making spaetzle until all the batter is used.
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13
Melt the butter in a large frying pan over medium-high heat.
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14
Add the spaetzle and cook, tossing to coat evenly, until at least half the spaetzle are browned, about 8 minutes.
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15
To serve, sprinkle with the parsley and the remaining cheese.
