Prepare all ingredients either in mixer or mix by hand until fully blended.
Let batter rest 10 minutes
While Batter is resting bring stockpot of salted water to boil then reduce to strong simmer
Working in batches spoon about a quarter of the batter into collander then over the simmering water use dough scraper to press through collander into water. Simmer 3-4 minutes until floating.
Transfer to ice water bath then transfer to strainer to let all water drain
Continue until all cooked, cooled, and strained. Can be used immediately or refrigerated until later use.
When ready to plate dish melt butter in sautee pan.
Pan fry spaetzle in the butter garnish with parsley and serve