Spätzle

¾ cup cold whole milk (any works fine) 3 large eggs 1 teaspoon salt 1/4 teaspoon nutmeg 2 cups all-purpose flour 2-4 tablespoons butter

Combine milk, eggs, salt and nutmeg and whisk together until smooth. Add flour and blend until batter is just smooth, about 30 seconds (batter will be very thick and sticky). Bring a large pot of salted water to boil. Working in batches, pour batter through Spätzle tool (or slotted spoon) held above boiling water, pressing with spatula to form strands. Stir gently to prevent sticking. Simmer until spätzle float to surface, then continue cooking 1 minute longer. Using slotted spoon or colander, transfer spätzle to a bowl. Add a few teaspoons of butter to the cooked spätzle after adding each batch to the bowl and toss to coat so that the spätzle does not stick together.

NOTES:

Can be made 2 hours ahead. Let stand at room temperature