In a large mixing bowl, combine the flour and salt. Create a well in the center and crack in the eggs, adding the milk gradually. Stir until combined; the mixture should be thick yet pliable.

Bring a large pot of salted water to a rolling boil. Reduce to a simmer.

Using a spaetzle maker or colander, press the dough through the holes over the boiling water. The pieces should fall into the pot and cook for about 2-3 minutes, or until they rise to the top.

Once cooked, use a slotted spoon to transfer the spaetzle to a colander and let them drain.

In a skillet, melt 2 tablespoons of butter over medium heat. Add the cooked spaetzle, tossing them until they are golden and slightly crispy, about 5 minutes.

Serve hot, garnished with fresh herbs if desired.