Preparation

• 在一个中等大小的碗中，用木勺打成面粉，鸡蛋和牛奶，直到光滑。加入大蒜，欧芹，盐和胡椒粉。搅拌均匀以形成一些面筋。混合物应足够厚，可以在切菜板上散布而不会滴落，有点像一个非常厚的煎饼面糊。如果太薄，请添加更多面粉。如果太厚，请搅拌更多的牛奶。让站立15分钟。
• 将一个充满水的大汤锅煮沸，加入盐，然后将热量降低到仅在慢火煮下（如果有的话，应该出现气泡在锅的底部出现，没有一个应该破坏水的表面）。用黄油将平底锅放低。
• Using a metal spatula or a long knife, spread some of the batter 1/4 inch thick on a small chopping board or the bottom of a cake pan or baking sheet. Shave off ribbons of batter about 3/8-inch wide into the water. The spaetzle will sink to the bottom.
  

• When they float to the surface, after about 1 minute, they’re done. If they don’t float to the top, give them a nudge with a spider or a large, round slotted spoon. Skim the spaetzle from the water with the spider and let the water drain briefly, then deposit them into the saucepan with the melted butter.
• Continue shaving off more batter into the water and cooking in batches until all the batter is cooked. Toss the spaetzle in the butter, season with salt and pepper if necessary, and serve. You can also turn up the heat on the saucepan to develop some browning on the spaetzle.