Whisk the salt into 1+ 1/4 cups of the all all-purpose flour.

Whisk the eggs together in a separate small bowl and then stir them into the flour mixture.

Add the canola oil and carrot juice. Use a wooden spoon to mix everything together into a smooth dough.

Cover the bowl and store in a warm place for 20 minutes.

Heat 3 tablespoons of the unsalted butter in a small deep skillet. Add the chives and cook, stirring occasionally until they soften.

Add the three tablespoons all-purpose flour and stir to coat the chive pieces.

Pour the 1+1/4 cups of vegetable broth and the heavy cream into the pan, stirring constantly. Cook for 5 minutes stirring often until the sauce thickens a bit more.

Add salt and freshly ground pepper to taste.

Bring a large saucepan of salted water to a boil.

Fill a separate bowl with ice cold water.

Retrieve the dough from its warm place.

Use a spätzle press or colander to squeeze the dough through the holes into the boiling salted water. The spätzle will sink to the bottom of the pan. When the spätzle floats up to the top, use a slotted spoon to remove it from the boiling water and transfer the cooked spätzle to the bowl with the cold water. Immersing the cooked spätzle in cold water helps it retain its light orange color.

When all of the spätzle has been cooked and transferred to the cold water, drain the cooked spätzle into a colander and shake off the excess water.

Heat the remaining two tablespoons of unsalted butter in a skillet or frying pan and the drained spätzle and heat, stirring to coat with the melted butter.

Add the chive cream sauce to the pan, stir to coat and heat until everything is the same temperature 5-6 minutes.

Transfer to a serving platter, garnish with chopped chives and serve.

Alternately, you can plate the naked spätzle and drizzle some of the warm cream sauce over the top and serve the rest in a small pitcher.