SPAETZLE WITH BROWNED BUTTER

SERVES 4

If you have never made spaetzle from scratch, you really must try. Spaetzle are tiny German dumplings. They are very quick and easy to make, and go well with all types of foods. Serve them as you would noodles or other dumplings, even in soups. See the notes below for various methods of dropping the spaetzle into the liquid.

INGREDIENTS

2-1/2 cups sifted all-purpose flour

1/2 teaspoon salt

1/4 teaspoon freshly grated nutmeg

2 eggs, beaten

1 cup milk

5 tablespoons butter

Additional salt and pepper to taste

In a large bowl, mix together the flour, salt and nutmeg. Add the eggs and milk; stir until thoroughly combined. Let dough rest about 15 minutes before cooking.

Heat a large pot of lightly salted water until boiling. Add the spaetzle and cook until done, about 4 minutes. The dumplings will float when done. Drain well. Brown the butter in a small saucepan or skillet. Place the spaetzle in a serving dish and pour the butter on top. Season with salt and pepper; toss well to combine. Serve immediately.

Note: There are several spaetzle makers available. One is just like a potato ricer with different size holes. Another looks like a flat grater that fits on top of the pot. It has a hopper, into which you place the dough, that slides back and forth over the grater. That is what I have and it works very well. Many recipes suggest you use a colander if you don't have a regular spaetzle maker. I tried that years ago and, quite frankly, it did not work well and was terribly messy. It is possible that my colander holes were too large, or that the dough I made then was not the correct consistency.

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