From the Swabia region of Southern Germany comes the traditional German Spaetzle.
Ingredients
2 cups all-purpose flour or whole wheat flour
1 1/2 teaspoons salt
1/8 teaspoon freshly ground nutmeg , optional
4 large eggs
1/2 cup milk or water + more as needed (milk produces a richer Spaetzle)
butter for serving
Preparation
Combine the flour and salt in the bowl of a stand mixer. whisk the eggs into a small bowl. Make a well in the center of the flour mixture and pour the eggs in it. Add the milk (start with using slightly less and add more as needed). Attach a dough hook to the stand mixer and "knead" the dough for 16-20 minutes, or until bubbles appear. A thick batter yields results.
Bring 2 quarts of lightly salted water to a boil, then reduce to a simmer.
Using a Spätzle maker of your choice (such as the Spätzle press), press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a colander, and then transfer the noodles in a large bowl of ice water. Drain the noodles again, toss with some melted butter and serve warm.
Make Ahead: The Spaetzle can be stored in the fridge for 2 to 3 days and then reheated. Melt some butter in a large skillet and toss the Spätzle in it to heat through.
