Combine dry ingredients in a large bowl and stir together.

Create a well in the dry mixture.

Add milk and eggs to a bowl and mix to combine.

Add milk mixture to the dry ingredient's well and gently stir to combine.

Mixture should be smooth and thick when everything is fully incorporated.

Let dough rest 15 minutes as you bring a pot of water to a boil.

Working in small batches gently push scoops of dough through a large slotted spoon, or large holed grater, with a spatula, into the boiling water.

When spaetzle floats to the surface it is done and can be removed with a slotted spoon.

Keep working in batches until all spaetzle has been boiled.

Place half of the butter in a hot 12" skillet and add half of the spaetzle once butter has melted.

Toss to coat spaetzle with butter and let sit in the pan to brown slightly.

Once the spaetzle has browned, remove and set aside.

Add remaining butter to the skillet and repeat browning with the remaining spaetzle.

Serve along side your favorite German entree.