German Spaetzle in Butter Sauce

Step 1

In a large mixing bowl, whisk together the eggs and milk until smooth. Add the nutmeg and parsley and whisk to combine.

Step 2

Add the flour and salt and whisk together. The batter should be thick but should be slippery enough to slide off a cooking spoon. I

Step 3

Let the batter rest while you bring a large pot of salted water to a boil over high heat.

Step 4

Place a spaetzle maker or food-safe grate with 1/4 inch holes over the pot of boiling water. Place a large colander over a bowl so you have a place to drain the cooked spaetzle.

Step 5

Working in batches, add the batter 1 large cooking spoonful at a time onto the grate and shred the spaetzle directly into the boiling water.

Step 6

The spaetzle will cook very quickly. Let them boil for 1 - 2 minutes or until they float to the top. Use a wire spoon or slotted spoon to skim the floating dumplings from the top of the water and place them in the colander.

Step 7

Continue process until all the dough has been cooked.

Step 8

Once the spaetzle have been boiled and drained, melt the butter in a large skillet over medium-high heat.

Step 9

Add the spaetzle to the pan and stir to combine them in the butter. Cook over medium or medium-high heat for 10 minutes or until they begin to toast and have a golden brown color. Sprinkle additional dried parsley and salt and pepper to taste. Stir to combine and serve immediately.