Spätzle

Ingredients:

• 1.5 cups premium flour
• 1/4 teaspoon freshly grated nutmeg
• 3 large eggs, lightly beaten
• 0.5 cups whole milk
• 2 tablespoons unsalted butter, melted
• 1 tbsp chopped fresh parsley or chives (optional)
• Special equipment: a colander with holes of 0.5 cm diameter.

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. In a large bowl, combine the flour with nutmeg, 1 teaspoon salt, and a pinch of freshly ground black pepper. Make a well in the center of the flour mixture and add the eggs and milk. Gradually mix the milk and eggs into the flour to form a sticky dough.
3. Spray both sides of a colander with 1/4-inch holes (see Note) with cooking spray, then spoon the dough into the colander. Hold the colander directly over a pot of simmering water (wear an oven mitt if necessary) and quickly push the dough through the holes into the boiling water with a silicone spatula.
4. Simmer until the spaetzle float to the surface and are tender, about 2 minutes. Drain and transfer the spaetzle to a bowl. Toss with butter and sprinkle with herbs, if using.
   
   Note
   
   For larger spaetzle, use a spaetzle maker.