Spatzle

Name: Spatzle
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 1 1/2 cups all-purpose flour; 1/4 teaspoon nutmeg; Kosher salt and freshly ground black pepper; 1/2 cup whole milk; 2 large eggs; Neutral oil, for the bowl and spatzle maker; 2 tablespoons unsalted butter

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Level: Easy

Total: 1 hr (includes chilling time)
Active: 30 min

Yield: 4 servings

Level: Easy

Total: 1 hr (includes chilling time)
Active: 30 min

Yield: 4 servings

Ingredients

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1 1/2 cups all-purpose flour

1/4 teaspoon nutmeg

Kosher salt and freshly ground black pepper

1/2 cup whole milk

2 large eggs

Neutral oil, for the bowl and spatzle maker

2 tablespoons unsalted butter

Directions

Special equipment:

a spatzle maker, optional

Whisk together the flour, nutmeg, 1/2 teaspoon salt and a few turns of black pepper in a medium bowl. Whisk together the milk and eggs in a separate bowl. Whisk the egg mixture into the dry ingredients and stir to combine. Cover and refrigerate for 30 minutes.
Bring a large pot of salted water to a boil. Working in batches, press the spatzle dough through a greased spatzle maker or slotted spoon (the slots should be on the larger side, about 1/4- to 1/2-inch), using a rubber spatula, into the boiling water. Cook for 2 to 3 minutes. When the spatzle float to the top, remove with a slotted spoon and transfer to a medium oiled bowl.
Heat a large skillet over medium heat and add the butter. Heat until the butter melts and begins to brown. Add the spatzle and saute until they begin to brown slightly. Season with salt. Transfer to a plate and serve!