German Homemade Egg Spaetzle

Serve these German noodles in place of potatoes with roasts or ragouts. The simplest way to shape them is by pushing the batter through a metal spaetzle press (it resembles a potato ricer and can be bought at specialty kitchen shops) or through a fine colander.

• Ready In: 28 mins
• Serves: 4

Ingredients

• 1  cup  sifted all-purpose flour
• 2  tablespoons  sifted all-purpose flour
• 1⁄8 teaspoon  freshly grated nutmeg
• 1⁄2 teaspoon salt
• 1  large egg
• 6  tablespoons milk
• 3 -4  gallons  boiled salt water (for cooking spaetzle)
• 1⁄4 cup  melted unsalted butter

Directions

1. TO MIX IN A FOOD PROCESSOR: Place 1 cup plus 2 tablespoons flour, nutmeg and salt in a work bowl fitted with the metal chopping blade and whirl briskly to mix. Add egg and milk and beat hard (about 3 to 4 one-minute churnings of the motor) until batter is elastic and shows bubbles on the surface.
2. TO HAND MIX: Mix dry ingredients in a bowl; combine egg and milk and add all at once; beat hard until batter is bubbly and elastic.
3. Push the batter through a spaetzle press (or colander) into kettle of rapidly boiling salted water. Cook the spaetzle uncovered for 8 minutes, stirring occasionally. With a slotted spoon, lift the spaetzle to a large bowl of ice water and let stand until nearly ready to serve—but no longer than an hour or two.
4. Drain the spaetzle well in a colander, then warm 4 to 5 minutes in the melted butter in a large sauté pan over moderately low heat, stirring now and then. Serve at once. Serves 4.
5. Jean Anderson Cooks.