Serves 4
1 Cup All-Purpose Flour
1 Teaspoon Fine Sea Salt
½ Teaspoon Freshly Ground Black Pepper
Pinch Freshly Grated Nutmeg
1 Large Egg
½ Cup Whole Milk
3 Tablespoons Unsalted Butter
¼ Cup Chopped Flat Leaf Parsley
½ Teaspoon Coarse Sea Salt
¼ Teaspoon Freshly Ground Black Pepper
In a medium bowl combine the flour, 1 teaspoon salt, ½ teaspoon pepper and nutmeg. In a small bowl beat the egg and milk together.
Make a well in the flour and add the egg/milk mixture all at once. Combine well with a wooden spoon and beat until small bubbles begin to form on the surface. Set aside and let rest for 15 minutes.
Bring a large pot of salted water to a boil. To make the Spaetzel place a large holed colander over the water and pour the batter into the colander. Using a rubber spatula push the batter through the holes of the colander. Cook the Spaetzel for 3 to 4 minutes, stirring often to keep the Spaetzel from sticking together. Drain and rinse with cold water. (I use a Spaetzel Press; a gift from the Austrian Chef who taught me how to make Spaetzel.)
In a large sauté pan melt the butter over medium high heat. Once the butter stops foaming add the Spaetzel and toss around in the butter. Cook until heated through. Add the parsley, season with salt and pepper and toss to combine.
Serve immediately.
