1 cup white flour
Mix the eggs into the flour until you get a stiff batter. Add the milk only at the point it is necessary, or at the end. The dough should be stiff and drop very slowly.
If you don't have a Spätzlehobel, in the US you can get one at Target (check store availability or buy it online). Or, flatten the dough on a sheet of parchment, cool in the fridge for a few hours, then cut into thin strips, then cook them as below.
Using the Spätzlehobel, place it over a pot of salted boiling water, and load the hopper, then slide it back and forth. Scoop the cooked Spätzle as soon as you are done with each hopper load.
"Spätzle" is Swabian or southwestern German dialect for "little sparrow". It is pronounced "shpetzleh" although most will just say "spatsel". You may see different dialectal variations of the spelling or other names, including in other languages, such as "halusky" in Slavic tongues.