Spaetzle Recipe

In a medium bowl, sift together flour, nutmeg, and salt. Set aside. In the bowl of a stand mixer fitted with paddle attachment, beat eggs on medium-high until light and frothy.

Reduce speed to medium-low, then add the flour mixture 1/2 cup at a time. Add milk, increase speed to medium, and beat until the mixture is well-combined, about 5 to 10 minutes.

In a large pot over high heat, bring 4 quarts water and 1 tablespoon salt to boil. Fill a large bowl with cold water and ice.

Place a spaetzle maker or a colander with large holes (not mesh) over the boiling water. Add dough, about 1 cup at time, then press the spaetzle scraper or the flat side of a sturdy spoon over the dough to push the noodles through the holes.

Cook until the noodles float to the top, about 2 to 3 minutes. Using a slotted spoon, transfer the spaetzle to the ice cold water (this firms them up). Transfer to a bowl and toss with olive oil to keep them from sticking. Repeat with remaining dough.

In a large skillet over medium-high heat, melt butter. Add cooked spaetzle and toss in skillet until coated. Season to taste with salt and serve immediately.