In a 6-quart kettle bring 5 quarts salted water to a boil for Spaetzle. In a large bowl whisk together flour and salt. Put parsley in a blender.

In a heavy saucepan bring milk just to a simmer. With blender motor running add milk to parsley and blend until milk is very green. In a bowl whisk together eggs and water and add green milk in a slow stream, whisking constantly.

Add milk mixture to flour mixture, whisking until mixture forms a soft, smooth batter like dough. Force dough through a Spaetzle-maker into kettle of boiling water.

Preheat oven to 375 degrees F.

Stir Spaetzle gently to separate and boil 5 minutes, or until just tender. In a large colander drain Spaetzle and rinse well under cold water. Drain Spaetzle well and transfer to a large baking dish.

In a small heavy saucepan cook rosemary with salt and pepper to taste in butter over moderate heat, stirring, 2 minutes and drizzle over Spaetzle, tossing well. Season Spaetzle with salt and pepper. Spaetzle may be prepared up to this point 1 day ahead and chilled, covered.

Bake Spaetzle, covered with foil, in oven 20 minutes, or until heated through.