Spaetzle, or spätzle, is a rustic small egg noodle pasta most commonly associated with Germany, but is quite prevalent in the  autonomous region of Trentino-Alto Adige/Sudtirol, a province in the northernmost region of Italy.



1.Combine the flour, salt, pepper and nutmeg in a medium bowl. In a small bowl, beat the eggs. Alternating, gradually add the eggs and the milk to the flour. The dough should be the consistency of a brownie batter. Too thick, and it will be extremely difficult to force through the holes of your colander or spaetzle maker. Too thin, and it will not keep its shape after extrusion, the noodles will all stick together as they fall into the boiling water


2.Bring a large pot of water to a boil on the stove. Season with salt. Using a spaetzle maker, or colander or grater, press the about 1/4 of the dough through the holes directly into the boiling water. The noodles will rise to the top when cooked, skim them off with a slotted spoon and transfer to a sheet pan. Continue until all the noodles have been cooked.

3.In a large saute pan over medium heat, melt the butter. Add the spaetzle noodles, stir to coat with the butter. Season with parsley, salt and pepper. Serve.

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