Food Network: Herbed Spaetzle

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Herbed Spaetzle
Recipe courtesy Sara Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002

Ingredients
2 cups sifted all-purpose flour
1 teaspoon kosher salt
Pinch freshly grated nutmeg
2 large eggs, lightly beaten
2/3 cup water
2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 tablespoons snipped fresh chives
Additional kosher salt and freshly ground black pepper

Instructions

Combine the flour, salt, and nutmeg in a large bowl
and stir well. Whisk together the eggs and 2/3 cup water and add to the flour
mixture, beating until just smooth. The texture should be the consistency of thick
pancake batter. If too thick, whisk in 2 to 3 tablespoons more water.

Drop the mixture through a spaetzle maker or colander into a large pot of salted
boiling water. Simmer until tender, 3 to 4 minutes. Drain and rinse under cold
running water. (Spaetzle may be made a day in advance. Keep covered and
chilled.)

Heat the butter and oil in a large skillet over high heat until hot. Add the
spaetzle and cook, stirring often, until lightly browned and heated through, about
5 minutes. Add the chives and season with salt and pepper.