Combine flour, 3/4 tsp salt, 1/2 tsp pepper, and nutmeg in large bowl. Whisk milk and eggs until combined in medium bowl. Slowly whisk milk mixture into flour mixture until smooth. Cover and let rest, 15-30 mins.
Meanwhile, set disposable aluminum pan over empty Dutch oven and poke about forty 1/4 inch holes in bottom; set aside. Bring 4 quarts water to boil in Dutch oven. Add 1 tbsp salt to boiling water and set prepared pan on Dutch oven. Transfer half of batter to prepared pan. Use spatula to scrape batter across holes, letting it fall into water. Boil until spaetzle float, about 1 min. Using slotted spoon, transfer spaetzle to paper towel-lined baking sheet to drain. Repeat with remaining batter. Pat spaetzle dry with paper towels.
Heat oil in large nonstick skillet over medium-high heat until shimmering. Stir in shallot and cook until softened, about 2 mins. Add spaetzle and cook, stirring occasionally, until golden and crisp at edges, 5-7 mins. Off heat, stir in butter. Season with salt and pepper. Serve.
Originally Submitted
9/27/2010
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