From Steven Wolf
280 grams AP flour
190 grams milk
1.5 grams chives, sliced thin
tt salt and pepper
Mix wet ingredients and then slowly add flour.
When flour is combined add the chives and season with salt and pepper.
Let sit in the refrigerator for at least one hour so that rest of the flour absorbs.
To cook the spaetzle, bring water to a boil.
Make a large ice bath with a perforated pan in it.
Place another perforated pan over the top the pot and using a bowl scraper push through a little at a time.
Carefully stir the spaetzle and remove to the ice bath when it floats and is cooked all the way through.
Drain spaetzle out of ice bath and drizzle with oil to prevent sticking.