Get Cooking with Clint

Yield 15 portions

• 6 eggs
• 1 ½ cups milk or water
• 1 teaspoon kosher salt
• Pinch ground nutmeg
• Pinch white pepper
• 1 pound (or more) of all-purpose flour
• As needed, melted butter for service
• As needed, chopped fresh parsley for garnish

1.  Beat eggs in a bowl and add milk or water.  Add seasonings.

2.  Add flour and beat until smooth—mixture should be thick.  Let batter stand for 1 hour to allow relax gluten.

3.  Meanwhile, in a large pot, bring water to a boil.

3.  Set a colander or spaetzle machine over boiling water, high enough so that the water won’t the cook batter.  Force batter through holes with spoon or flat-bladed spatula.

4.  Spaetzle should float to top of water.  Let simmer for a minute then remove with a skimmer.

5.  Shock immediately in cold water and drain well.  Cover and refrigerate until service.

6.  Sauté portions in melted butter at service.  Garnish with chopped parsley.