Simply dressed in butter and parsley, these little dumplings are supremely comforting.
1 cup all-purpose flour
¼ cup milk
¼ teaspoon ground nutmeg
Pinch ground pepper
½ teaspoon salt
2 tablespoons butter
2 tablespoons fresh parsley, chopped
1. Mix together flour, salt, pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
2. Transfer dough to a large plastic bag, cutting off one corner to leave an opening the size of a dime. Squeeze out small bits of dough through the open corner, pressing dough through a large holed sieve to create bite-sized dumplings.*
3. Once finished creating the spaetzle, it is time to quickly boil them. Drop a few at a time into a pot of simmering salted water. Cook 5 to 8 minutes. Drain well.
4. Sauté cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.
*We’ve had good luck crafting spaetzle by squeezing the dough either through the larger holes of a cheese grater or a metal colander. For either approach, spread out a large piece of parchment paper on a work surface, then, over the parchment, feed the dough through your selected sieve by squeezing it through the cut-corner of a gallon-sized plastic bag. Using a pair of kitchen shears, trim the dumplings into small, 1-inch pieces as they are fed through, letting them drop onto the parchment.