Spätzle

Instructions

1. Prepare the batter
   In a large bowl, whisk together the flour, salt, nutmeg, and white pepper. Make a well in the center and add the eggs. Gradually mix in the milk, beating vigorously with a wooden spoon until the batter is smooth and slightly elastic. It should be thick enough to slowly drop from the spoon but not runny. Let the batter rest for 10 minutes.
2. Set up your workstation
   Bring a large pot of salted water to a boil. Place a large bowl of ice water next to the stove. If using a spätzle maker or coarse colander, have it ready. Alternatively, prepare a cutting board and knife for the traditional hand-cutting method.
3. Form the spätzle
   If using a spätzle maker, load it with batter and slide it back and forth over the boiling water, allowing the noodles to drop into the pot. If using a colander, push the batter through the holes with a spatula. For the hand method, place a portion of dough on a wet cutting board and use a knife to quickly cut and scrape thin strips directly into the boiling water.
4. Cook the noodles
   The spätzle will cook quickly and rise to the surface when done, usually within 2-3 minutes. Remove them with a slotted spoon and transfer to the ice water to stop the cooking process. Once cooled (about 30 seconds), drain them well in a colander. Continue this process until all batter is used.
5. Finish and serve
   Melt the butter in a large skillet over medium heat. Add the drained spätzle and sauté until lightly golden in spots, about 2-3 minutes. If using cheese, sprinkle it over the spätzle and stir gently until melted. Season with additional salt and pepper if needed. Garnish with chopped parsley before serving.