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  • Complexity: medium


  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon ground nutmeg
  • 2 large eggs
  • ¼ cup milk
  • 3 tablespoons unsalted butter
  • 2 tablespoons minced fresh chives


  1. In a large bowl, combine the flour, salt, pepper and nutmeg.

  2. In another mixing bowl, the eggs and whisk together. Make a well in the center of dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

  3. Bring 3 quarts of salted water to a boil in a large pot, and then reduce to a simmer. To form the Spaetzel, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don’t overcrowd the pot. Cook for 3 to 4 minutes or until the Spaetzel floats to the surface, stirring gently to prevent sticking. Dump the Spaetzel in to a colander and give it a quick rinse with cool water.

  4. Melt the butter in a large skillet over medium heat and add the Spaetzel; tossing to coat. Cook the Spaetzel for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

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