Spaetzle

By SandyC

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon ground nutmeg
• 2 large eggs
• 1/4 cup milk
• 3 tablespoons unsalted butter
• 2 tablespoons minced fresh chives

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Or, you can use a great little gadget called a Spaetzle maker (my preferred method, which can be found at Bed, Bath & Beyond or Williams Sonoma, or Amazon.com). Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.

Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.
I also like to top the spaetzle with a cheesy alfredo sauce, a gravy, or just a butter sauce with some shredded swiss added to it.