recipe adapted from Tyler Florence
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup milk
3 tablespoons unsalted butter
2 tablespoons minced fresh chives or parsley for garnish
If the dough is too sticky to work with, you can work around it by adding 1/4 cup of flour over the dough. Crumble the dough into random pieces with your fingertips to form ‘bits’ of dough instead of pushing it through a colander or slotted spoon. I found this method to be less messy and less to clean. This random shape is also known as knöpfle type spätzle.
Do this in batches so you don’t overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.