Spaetzle

Spaetzle
Spaetzle is a great side to many dishes. This recipe is adapted from "Chrisitopher Idone's Glorious American Food" by Christopher Idone.

Ingredients:

4 c flour
1 1/4 c cold water
6 eggs
1 1/2 t salt
Fresh nutmeg, about 3 to 4 gratings
1/4 lb. unsalted butter, no substitutions
Salt and black pepper to taste

Procedure:

Mix flour, water, eggs, salt and nutmeg together. Reserve. Bring a large pot of salted water to boil. Place a portion of the dough into a colander set over the boiling water. Pass a wooden spoon over the holes to deposit spaetzle in the boiling water. Stir to prevent sticking on the bottom, then let cook for 2 minutes. Using a large slotted spoon or skimmer, transfer cooked spaetzle into a bowl of ice water. Repeat with remaining dough. Drain all spaetzle well. Heat a large sauté pan with butter over medium heat. Add spaetzle and saute until warmed. Season with salt and pepper; serve.

Idone, Christopher. Christopher Idone's Glorious American Food. New York: Random, 1985.