- 1 1/4 C all purpose flour, sifted
- 2/3 C whole milk
- 2 large eggs
- Salt and pepper
- 1 pinch freshly grated nutmeg or to taste (optional)
- 2 Tbsp butter
- 2 Tbsp minced fresh chives, parsley, or dill (optional)
Bring a large pot of salted water to boil.
Meanwhile, combine the flour, milk, eggs, 1/2 tsp salt, 1/4 tsp pepper, and the nutmeg in a large bowl and whisk well to make a smooth but thick batter. Let the batter rest for 10 minutes to relax for tender spatzle.
Push the batter through a spatzle maker or a colander into the boiling water. Simmer until cooked throughout, 5-6 minutes. Drain the spatzle well.
Melt the butter in a saute pan. Add the spatzle and saute until very hot and lightly browned, 3-4 minutes. Sprinkle with the herbs (if using) and serve at once.
Culinary Institute of America.