Spaetzle

You can make the spaetzle ahead of time and keep in the refrigerator. Before you serve, reheat in a skillet with butter and brown.

Makes 8 cups

4 egg yolks
1 egg
1 3/4 cups milk
1 pound (about 3 cups) all purpose flour
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons olive oil
Salt
Pepper

2 ounces unsalted butter
1 tablespoon fresh minced parsley

In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not over mix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.

Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).

Over high heat, place a large sauté pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Sauté until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.