(Serves 8)
2 cups all-purpose flour
1 tablespoon minced fresh parsley
½ teaspoon nutmeg
6 large eggs
½ cup milk (maybe less)
¼ cup butter
Salt and pepper to taste
optional:
⅓ cup Emmentaler cheese (or Jarlsberg, Gruyere or Gouda)
⅓ cup Caramelized onions
1 tblp cream (or milk or half n half)
¼ to ⅓ cup bacon crumbles, warmed
½ tblsp fresh parsley, minced
In a large bowl add your flour. In a smaller bowl add your eggs and beat lightly with a whisk. Have your milk ready and alternate adding some egg mixture and then some milk to the flour, whisking the liquids into the flour. The finished dough should be a gloopy consistancy, thicker then pancake batter. Let rest for 30 minutes.
Bring a salted pot of water to boil. Melt some butter in a large pan, for when the spaetzle comes out of the water. Set aside.
Using a Spaetzle Maker Lid or a Spaetzle Maker if you have one, otherwise get a colander. If you have a choice, use one with the larger holes. Hold the colander over the boiling water and place your wet dough into the colander and using a rubber spatula or the back of a large serving spoon, press the dough through the holes, you may want to run a butter knife over the bottom of the colander to keep your spaetzle sizes slightly uniform. You can make them long or short, it's up to you!
When it floats to the top, it is done. This happens very quickly! Toss the spaetzle directly into the melted butter pan toss and then serve with some chopped parsley as garnish.
If your making the Kasespatzle add the caramelized onions and cheese and a tblsp+ of milk or heavy cream. Add in the warmed bacon crumbles and serve!