For Spaetzle Batter

• 4 large eggs
• 6 oz (¾ cup) whole milk
• ½ tsp sea salt
• ground black pepper to taste
• freshly-grated nutmeg to taste
• 12 oz (2¾ cups) all-purpose flour

For Boiling, Sautéing & Finishing

• pot of boiling salted water
• bowl of ice water
• 4 tbsp unsalted butter
• 2-3 tbsp chopped Italian flat-leaf parsley
• kosher salt to taste
• ground black pepper to taste

Special Equipment

• nutmeg grater or microplane
• stockpot
• spaetzle board or colander
• spider skimmer
• medium sauté pan

1. Bring a large pot of salted water to a boil
2. In a large mixing bowl combine eggs, milk, salt, pepper and nutmeg and blend well with a soft wire whisk
3. Mix in flour by hand, starting with half of the amount. Add remaining flour and mix vigorously to develop gluten and until small air bubbles develop.  Allow batter to rest at room temperature for 10 minutes
4. Prepare a large bowl of ice water and set aside
5. Using a spaetzle board and spatula (or press dough through a colander with a spatula) cut the dough directly into the boiling, salted water
6. Simmer until noodles float, about 30 seconds
7. Remove noodles and immediately transfer to a bowl of ice water to stop the cooking process. Work in batches, until all of the batter (or as much as you like - batter makes a large quantity) has been cooked
8. Remove noodles from ice water and dry on a paper towel
9. Heat a medium sauté pan over medium-high heat and add butter
10. Once the butter has melted and browned, add the spaetzle and sauté about 3 minutes, stirring to heat through
11. Stir in chopped parsley, season with salt and pepper as needed, and serve immediately