Homemade Spaetzle (Spatzle)

In a large mixing bowl, combine the flour, eggs, olive oil, heavy cream, salt, pepper, and nutmeg. Stir until the batter is smooth and thick but still pourable. Let the batter rest for 15–20 minutes for a smoother texture.

Fill a large pot with plenty of water and add a generous pinch of salt. Bring the water to a rolling boil.

Using a spaetzle press, colander, or spoon, push small amounts of batter into the boiling water. Cook in batches to avoid overcrowding the pot.

The spaetzle are cooked when they float to the surface, usually about 2–3 minutes. Use a slotted spoon to skim them out of the water.

For storing or later use: Transfer the cooked spaetzle to a bowl of cold water to stop the cooking, then drain and toss with a little oil to prevent sticking.

For immediate serving, skip the cold bath and toss the spaetzle directly with melted butter.

If the spaetzle have cooled, reheat them in a skillet with a little butter until warm and slightly golden. Serve immediately as a side or base for sauces.