1 cup All Purpose Flour
½ tsp. black pepper
2 large eggs
¼ cup milk
3 T salted butter
In a large bowl combine flour and pepper together. In another bowl whisk the egg and milk together. Make a well in the flour mixture and pour in the egg/milk mixture. Stir the mixture drawing in the flour from the sides to combine until a smooth dough is created. Let the dough rest for 10 minutes.
Meanwhile, bring 3 quarts of salted water to a boil, then reduce to a simmer. Using a large holed colander or slotted spoon, press the dough through over the simmering water with a spatula. Do in batches so as to not overcrowd the pot. Cook 3-4 minutes or until the spaetzle floats to the surface. Stir gently to prevent the dough from sticking or clumping. Dump into a colander and rinse briefly with cool water.
Melt the butter in a large skillet over medium heat. Add the spaetzle and toss to coat. Cook 1-2 minutes and then garnish with chives and season with salt and pepper. Serve as a side with Jagersnitzel.