1/4 cup(s) whole milk, plus more as needed for consistency
1/4 cup(s) Chives, chopped small
Make the brown butter by adding the butter to a small sauce pot and setting over medium heat. As the butter melts, it will begin to foam. The color will change from yellowish to golden or tan to a medium hued brown color when done.
The butter will smell nutty when done. Remove it from the heat and transfer the butter to a heatproof bowl to cool. Try to leave as much of the brown bits in the pot when pouring into the bowl.
Once butter is cool pour it through a fine mesh strainer or cheese cloth to remove any excess brown bits. allow to sit at room temperature until ready to use.
In a bowl combine the all the dry ingredients and whisk to combine.Add in the eggs and milk. Whisk just to combine it should almost resemble the consistency of pancake batter. *If dough is too thick add in 1 tbsp of milk at a time until it reaches the desired consistency.
Allow spaetzle batter to rest for 15-20 minutes meanwhile bring a large pot of water to a boil. Using either a spaetzle maker or slotted spoon carefully drizzle the batter into the water. Stir with a spoon to prevent them for sticking to one another.
Once all the spaetzle float, drain and set aside. In a non stick skillet add a few table spoons of the brown butter and allow it to get hot.
Add the Cooked spaetzle and stir fry until spaetzle is lightly crisped. Season to taste with salt and pepper and garnish with chopped chives.