Ingredients
3 1/2 cups all-purpose flour
2 teaspoons salt, plus more for water
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground nutmeg
2/3 cup milk
9 large eggs
5 tablespoons olive oil
3 tablespoons unsalted butter, cut into small pieces
1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped
Preparation
Whisk together flour, salt, pepper, and nutmeg in a large bowl. In another bowl, whisk milk, eggs, and olive oil to combine. Whisk milk mixture into flour mixture until smooth.
Bring a large pot of water to a boil. Salt well. Fill a potato ricer fitted with a 1/4-inch-hole attachment with batter, and push batter through the holes into the boiling water, or use a colander, pushing batter through holes with a rubber spatula. Cook spaetzle briefly until it floats to the top of water. Drain in a colander. Toss with butter and parsley.
