Spaetzle

For Batter: In a large bowl, combine flour, salt and pepper, mixing well. In another bowl, whisk eggs and milk together. Make a well in the center of the dry ingredients, and pour the liquid in the well. Gradually draw the flour in from the sides and combine well. The batter should be thick and smooth, similar to pancake batter. Let batter rest for 10 to 15 minutes. Bring large pot of well salted water to a boil and reduce to a very gentle roll, nearly a simmer. To form Spaetzle place a colander or large holed steamer basket over the water. Use a spatula to scoop batter into the colander and press through the holes allowing the batter to drop free-form into the water. Cook for 3 to 4 minutes, stirring gently to prevent sticking. Spaetzle will float when they are done. Cook in batches as not to overcrowd the pot. Strain using a slotted spoon and place in a clean colander and give a quick rinse in cool water to halt cooking. For Sautéing: Melt the butter in a large skillet over medium high heat; add cooked Spaetzle and toss to coat. Add herbs and toss again to coat, cook 1 to 2 minutes and give Spaetzle a little color, but not browning. OPTION: Shred Munster or other favorite cheese and toss in sauté after herbs, remove from heat and gently stir until melted for Kase Spaetzle.