- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon nutmeg
- 1/4 cup milk
- 3 eggs
- 3 tablespoons butter
- a bunch of fresh chives, chopped and/or fresh parsley
- Combine flour, salt, pepper, and nutmeg in a large bowl.
- Whisk eggs and milk together in a small bowl.
- Make a well in the center of the dry ingredients and pour egg/milk mixture into it. Stir well until dough is thick and smooth and let sit for 15 minutes.
- Fill a large pot with water and a pinch of salt and bring to a boil, then lower heat to keep at a simmer.
- Push some of the dough through a potato ricer and dribble it into the boiling water. You’ll likely need to do this in batches so that the pot won’t get too full. Cook for a few minutes, stirring occasionally, until the spaetzle floats to the top.
- Remove from water with a slotted spoon, put into a colander, and rinse with cool water.
- To serve, saute the spaetzle in butter with salt and pepper for a couple minutes and top with fresh chives and/or parsley.
Note: If you don’t have a potato ricer, form the spaetzle by pushing the dough with a spatula through a grater or colander with large holes.