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