To begin, sift the flour and salt into a large mixing bowl. This ensures the flour is light and free from lumps, making it easier to incorporate the wet ingredients. Create a well in the centre of the flour for the next step.

Crack the eggs into the well and pour in the milk. Using a wooden spoon or spatula, mix the ingredients from the centre outward until a smooth, sticky dough forms. Avoid overmixing, but ensure there are no dry pockets of flour. The dough should be thick yet elastic.

Bring a large pot of salted water to a gentle boil. Prepare a colander, Spätzle press, or coarse grater for shaping the dough. If you don’t have these tools, a flat wooden board and knife can be used to create rustic noodles.

Working in batches, press or scrape small portions of the dough into the boiling water. The Spätzle will sink to the bottom initially and float to the surface when cooked, typically after 2-3 minutes. Use a slotted spoon to transfer the floating noodles to a colander.

Once all the Spätzle has been cooked, rinse them briefly with cold water to stop the cooking process. This also helps remove excess starch, ensuring the noodles remain separate and do not clump.

In a large skillet, melt the butter over medium heat. Add the cooked Spätzle and sauté for 3-5 minutes, stirring occasionally, until lightly golden and slightly crisp in spots. This step enhances the flavour and texture of the dish.

Taste the Spätzle and adjust seasoning with additional salt if needed. For a traditional touch, sprinkle freshly chopped parsley over the noodles before serving. You can also add a pinch of nutmeg for a deeper, more authentic flavour.

Serve the Spätzle warm as a side dish to hearty German mains like schnitzel, sauerbraten, or bratwurst. For added indulgence, pair with a creamy sauce or top with caramelized onions and grated cheese. Garnish with parsley for a vibrant finish, and enjoy with a chilled glass of German Riesling or beer for an authentic dining experience.